These fluffy pancakes are perfect for a Shrove Tuesday treat. Served with a fresh forced rhubarb compote and a rich custard cream.
This will make around 6 pancakes
You will need
120g plain flour
1 tsp baking powder
50g caster sugar
120ml whole milk
1 egg
2 tbsp melted butter
Pinch salt
For the compote
5 stems forced rhubarb, chopped
50ml elderflower cordial
Zest of 1 orange
2 tbsp orange juice
For the custard
500ml whole milk
1 tsp vanilla paste or 1 split vanilla pod and seeds
4 egg yolk
2 tbsp caster sugar
3 tbsp cornflour
Make the custard first by heating the milk with the vanilla pod or paste. Once just on the boil, remove from the heat and leave to steep for about 5 minutes. Meanwhile, whisk the egg yolks with the sugar and cornflour in a bowl until light and increased in volume a little. Strain the milk and add a little at a time to the egg mixture, stirring well.
Return to a clean pan and heat gently until the custard has thickened. Chill.
To make the compote, add all the ingredients to a pan and simmer gently for about 5 – 7 minutes until the rhubarb is soft, but not falling apart. Set aside.
For the pancakes, sift the flour, baking powder, sugar and salt into a large bowl and add the beaten egg. Slowly add the milk, whisking all the time to ensure the batter is smooth. Leave to stand for 5 minutes and then stir in the melted butter.
Heat a girdle or large frying pan and add a little butter. Drop equal quantities of the batter into the pan, I usually make three at a time. Leave them alone until bubbles begin to form and gently flip using a fish slice. Cook on the other side until golden. Leave aside under a clean tea towel until you have used up all the batter. Serve a couple of pancakes per person with a generous dollop of the custard cream and a spoonful of the compote. Happy pancake day!
