Pancakes topped with Rhubarb and Strawberry Compote
This recipe is as delicious as it looks, the rhubarb and strawberry compote adds a touch of sweetness to these fluffy pancakes
Pancakes Topped with Rhubarb and Strawberry Compote
Rated 5.0 stars by 1 users
Servings
Makes 7 pancakes
Prep Time
30 minutes
Cook Time
10 minutes
This recipe is as delicious as it looks, the rhubarb and strawberry compote adds a touch of sweetness to these fluffy pancakes
Hem's Kitchen
Ingredients
200g of Rhubarb, chopped 2cm
150g of Strawberries, cut into quarters, plus extra for serving
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25g of Whitworths Caster Sugar
1 Tsp of Honey
5g of Lemon Juice
200g of Plain Flour
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50g of Whitworths Golden Caster Sugar
2 Tbsp of Baking Powder
1/2 Tsp of Salt
2 Large Eggs
250f of Milk
1 Tsp of Vanilla Extract
50g of Unsalted Butter, melted. Plus extra for cooking
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Whitworths Icing Sugar for dusting
Rhubarb and strawberry compote
Pancakes
Directions
Compote
Combine all the ingredients in a saucepan.
Heat the saucepan on a medium heat for 5 minutes, stirring occasionally.
Lower the heat and simmer for 10 minutes.
Turn off the heat and leave to cool.
Pancakes
In a large bowl, mix the flour, sugar, baking powder, salt, until combined.
Whisk the eggs, milk, vanilla extract and the melted butter in a jug.
Gradually whisk the egg mixture into the bowl with the flour until there are no lumps.
Let stand for 15 minutes.
Heat a small pan on a medium heat and add a small knob of butter to the pan.
Once the butter has melted, add a ladle full of the pancake mixture to the pan.
Cook for a couple of minutes until you start to see bubbles form on top.
Then flip over and cook for another 2 minutes.
Remove pancake from pan and continue the process until all the batter has been used.
Plate up the pancakes and spoon the compote over the top of each pancake.
Top with few fresh chopped strawberries and dust with icing sugar.