Roasted rhubarb, sweet silky custard and fluffy pancakes. It's one of my favourite breakfasts ever!
4stalks forced rhubarbchopped into chunks
zest of1 orange
to serve:vegan or regular custard, orange zest
FOR THE PANCAKES
2tspsoft light brown sugar
200mlmilk(I use oat milk)
vegan or regular butterfor frying
Preheat the oven to 180°c (fan assisted)/200°c/gas 6.
Combine the rhubarb, maple syrup and orange zest in a roasting dish. Cover the dish with a baking tray or foil and bake for 20-22 minutes, until the rhubarb is lovely and soft.
Meanwhile, make the pancake batter. Sieve the self-raising flour and baking powder into a mixing bowl. Add the sugar and salt and stir them through. Slowly add the oat milk and vanilla, whisking as you go, until you have a lovely smooth batter.
Heat a little vegan butter in a non-stick frying pan over a medium-low heat. Once hot, add little rounds of batter into the pan and fry for 1-2 minutes each side, until golden brown (flip the pancakes when the little bubbles that appear on the surface start to burst). Keep the pancakes warm in a low oven whilst you fry the remaining batter.
To serve, pile the pancakes up and top with the custard, roasted rhubarb and orange zest. Enjoy warm.