Pancakes with rhubarb recipe
You should trust MasterChef Mat Follas - the tart-yet-sweet kick of rhubarb is the perfect companion for pancakes.
Ingredients
- 1 egg
- 1 tbsp flour
- 1 tsp sugar
- 1 pinch salt
- 1 cup milk
- 1 stick of rhubarb
- 1 cup cornflour
- 1 egg
- 1 tbsp flour
- 1 tsp sugar
- 1 pinch salt
- 1 cup milk
- 1 stick of rhubarb
- 1 cup cornflour
- 1 egg
- 1 tbsp flour
- 1 tsp sugar
- 1 pinch salt
- 1 cup milk
- 1 stick of rhubarb
- 1 cup cornflour
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Mix the eggs, flour, sugar and pinch of salt. Slowly add the milk until the mixture is as thick as single cream.
- Slice the rhubarb into 2 inch pieces and roll in cornflour. Place on a baking tray and bake at 160°C/325°F/Gas Mark 3 for 20 minutes.
- Fry your pancake as per usual, then place the rhubarb slices on top and pour over the syrupy juices from the baking tray.
Recipe kindly given to us by The Happy Egg Company.
You might also like
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature