Cinnamon Pancakes with Rhubarb Compote

Cinnamon Pancakes with Rhubarb Compote

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This recipe for Cinnamon Pancakes with Rhubarb Compote is really special. You can make it for breakfast, brunch, or dessert!
Servings: 12 pancakes
Calories: 178
Prep Time 30 mins
Cook Time 20 mins

Ingredients
 

  • 5 floz fresh orange juice
  • 6 oz caster sugar
  • 1 1/2 lb fresh rhubarb chopped
  • 2 tbsp stem ginger syrup
  • 1 tbsp stem ginger finely chopped

for the pancakes

  • 6 oz plain flour
  • 2 tbsp light muscovado sugar
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 pint carton buttermilk
  • 2 large eggs beaten
  • 2 oz butter melted
  • vegetable oil for frying
  • creme fraiche to accompany
  • cinnamon to dust

Instructions

  • To make the compote, put the orange juice and caster sugar in a pan with 6 tablespoons of water and heat gently until the sugar has dissolved. Add the rhubarb, bring to the boil, reduce the heat and simmer gently for 5 to 10 minutes or until tender. Lift out the rhubarb and set aside. Add the ginger syrup and bubble for 5 minutes or until syrupy. Add the chopped ginger to the rhubarb and remove from the heat.
  • To make the pancakes, place the flour, sugar, baking powder, bicarbonate of soda, salt and cinnamon in a bowl, mix thoroughly and make a well in the centre. Whisk together the buttermilk and eggs and pour into the well, stirring until smooth. Stir in the melted butter.
  • Heat a little oil in a non-stick frying pan. Ladle the batter into the pan to form 10 cm (4 in) diameter pancakes. Cook until small bubbles form and the edges begin to turn brown.Turn with a palette knife and cook for a further 1 minute or until cooked through. Lay on kitchen paper and keep warm, covered with foil. Repeat with the remaining batter, adding more oil as required.
  • Sandwich two pancakes together with the warm rhubarb compote.Top with more compote and a spoonful of creme fraiche, dust with cinnamon and serve.
  • Freezing: Complete step 1, cool, cover and freeze. Complete steps 2 and 3, cool, wrap and freeze.
  • To use: Thaw the compote and pancakes overnight at cool room temperature and reheat as above.
Calories: 178 kcal
Carbohydrates: 31 g
Protein: 3 g
Fat: 5g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 37 mg
Sodium: 271 mg
Potassium: 221 mg
Fiber: 2 g
Sugar: 18 g
Vitamin A: 241 IU
Vitamin C: 11 mg
Calcium: 82 mg
Iron: 1 mg
Ingredients Egg
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