Cinnamon Pancakes with Rhubarb Compote

Preparation time: 30 min, Cooking time: 15 - 20 min, Cals per serving: 403


serves: 6 makes: 12 pancakes
150 ml (5 fl oz) fresh orange juice
175 g (6 oz) caster sugar
700 g (1 1/2 lb) fresh rhubarb,chopped
2 tbsp stem ginger syrup
1 tbsp stem ginger, finely chopped

for the pancakes

175 g (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
284 ml carton buttermilk
2 large eggs , beaten
50 g (2 oz) butter , melted
vegetable oil for frying
creme fraiche to accompany
cinnamon to dust


1. 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.

2. 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.

3. 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.

4. 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.

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