Rhubarb & Custard Pancakes

Now I never need an excuse to enjoy a stack of Pancakes or the classic nostalgic flavour combination of Rhubarb and Custard. The traditional boiled sweets are one of my childhood favourites, as they had that perfect balance of sweetness, sharpness and creaminess. So with that in mind, I present to you an extra special creation - Roasted Vanilla Rhubarb and fluffy, golden yellow, Custard Pancakes!

Makes 10-12 (easily halved or doubled!)

INGREDIENTS

For the Rhubarb
400g Forced Rhubarb – washed and sliced into short batons
4x tbsp Light Brown Sugar
1x tsp Vanilla Bean Paste
A large piece of Orange Peel

For the Pancakes

100g Self Raising Flour
40g Custard Powder – I use Bird’s
100g Natural Yoghurt
100g Whole Milk
2x Eggs
1x tsp Baking Powder
1/4 tsp Salt
2x tsps Vanilla Extract
4x tbsps Maple Syrup
2 tspx Vegetable Oil
20g Butter – A little at a time for each batch

Extras To Serve (optional)

Ready Made Custard - to pour over
Granola - for some added crunch

METHOD

1. Mix the rhubarb, orange peel, sugar and vanilla bean paste really well and add to a large lined baking tray and roast for 15-20mins until syrupy but keeping their shape. Set aside.

2. Separate the eggs putting the yolks into one bowl and the whites into another.

3. To the yolks, add the flour, custard powder, baking powder, salt, vanilla, maple syrup, milk and yoghurt. Leave to one side for a moment.

4. Whisk the egg whites until stiff and frothy.

5. Whisk all the other ingredients and then gently fold the whites into the mixture to make a thick but light and frothy batter.

6. Put a large, non stick pan on a medium heat and brush all over with the oil.

7. Add a little of the butter and as soon as it’s melted and frothy start to make the pancakes. 

8. Spoon 2 tbsp or 1/4 Cup of batter into the pan. (I normally make 3 at a time in a 32cm pan).

9. As soon as bubbles form all over the batter, carefully but swiftly flip each pancake.

10. Cook until golden brown and transfer to a plate in a 100 degree oven to keep warm then repeat the process with a little butter for each batch.

11. Serve with the rhubarb and its syrup and for extra decadence, pour over custard and some granola for rhubarb crumble vibes!