Cinnamon Pancakes with Rhubarb Compote
This recipe for Cinnamon Pancakes with Rhubarb Compote is really special. You can make it for breakfast, brunch, or dessert!
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