For me, the beauty of a pancake is its speed. Knocking up a tasty and satisfying breakfast in under half an hour is always going to be a winner. And, with time to make a pot of coffee in between flipping, it’s my idea of the perfect weekend – or weekday – breakfast.
In this recipe the compote is a good thing to make plenty of, especially when rhubarb is as pink and vibrant as it is now. Dollop over granola with yogurt – or you could even serve it with lemon tart.
Prep time: 10 minutes | Cooking time: 20 minutes
Roughly 15 pancakes
For the rhubarb compote:
- 5 sticks of rhubarb, sliced into 2cm chunks
- 50g honey
- Zest of ½ orange and 50ml juice
- 1 tsp vanilla
For the pancakes:
- 225g self-raising flour
- 40g caster sugar
- 1 tbsp golden syrup
- 150ml milk
- 1 large egg
- Butter, for cooking
- Yogurt of your choice
- Drizzle of honey
- Place all the compote ingredients in a medium saucepan. Bring to a gentle boil and cook until the rhubarb has softened (roughly five to seven minutes). Do not over cook it as the lovely pink will fade. Set aside but keep warm.
- For the pancakes, place all the ingredients, apart from the butter, in a bowl and whisk together until the batter is smooth.
- Heat a little butter in a non-stick frying pan over a medium heat and use a piece of kitchen roll to spread it over the whole pan. Spoon in two tablespoons of batter (or more if you want them larger), making it as round as possible. You don’t need to spread it out, it will settle naturally. Cook for a few minutes or until bubbles start to form on the surface of the pancake. Flip it over and cook for a further few minutes.
- Transfer to a warm plate and cover with a clean tea towel while you repeat with the rest of the batter.
- Serve with the warm compote, a good dollop of yogurt and drizzle of honey. The compote can be kept in a sterilised jar in the fridge for up to a week.