Preparation

10 minutes

Cooking

35 minutes for the filling
Per pancake, a couple of minutes

Portions

6 pancakes

Chef says

Seductively syrupy

Tips

You can leave the batter in the fridge overnight.

Crepes are thinner because you add more milk, so they are smoother thinner pancakes (via @chefbaumann). TwitterTip

By Karen, Walden Local Food

honey baked rhubarb pancakes

Honey baked rhubarb pancakes

Ingredients

Filling:

12 sticks of rhubarb

3 teaspoons of runny honey

2 teaspoon of sugar

Few cardamom pods

 

Pancakes:

75g plain flour

2 eggs

Pinch of salt

150 ml milk

Butter for frying

 

 

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Method

 

The filling

  1. Peel the rhubarb and cut into chunks (about 5cm).
  2. Lay in an ovenproof dish and drizzle with honey, sprinkle with sugar and cardamom pods.
  3. Pop in a pre-heated oven at 190°C. Bake for 35 minutes, until the juices are seductively syrupy.

 

The pancakes

  1. Whisk all the ingredients together in a bowl until there is not a lump to behold.
  2. Leave to stand for a while; allowing the starch cells to swell, giving a lighter pancake.

  3. Melt some butter in a really hot frying pan, then turn down to medium heat.

  4. 7 dessertspoons of batter makes my kinda thickness pancake. Measure this out once in a ladle to familiarise yourself with right amount (depending on your pan size).

  5. Ladle in a pancakes worth of batter, as soon as the mixture touches the pan, wiggle it around with haste for full, even coverage.

  6. Cook for around a minute, then toss or turn with a slice.

  7. The B side needs only a few moments.
  8. Fill and serve.