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Buttermilk pancakes with poached rhubarb

The perfect brunch for pancake fans!

Ingredients

  • 500g rhubarb, trimmed and cut into 2cm pieces
  • 125g demerara sugar
  • finely grated zest and juice of 1 orange
  • 1 tbsp cornflour
  • 2 tbsp cold water
  • For the pancakes
  • 150g plain flour
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • 125ml Lakeland Buttermilk
  • 2 eggs
  • 2 tbsp sunflower oil

Method

  1. Place the rhubarb in a pan with a tight-fitting lid and add the sugar, orange zest and juice. Cover and cook over a low heat for 10-12 minutes – shaking the pan from time to time until the rhubarb is tender but still holds its shape.
  2. Mix together the cornflour and water to form a thin paste and stir into the rhubarb. Cook, stirring gently so as not to break up the rhubarb too much, until the juices thicken a little. Remove from the heat.
  3. To make the pancakes, sift the flour, baking powder and cinnamon into a large mixing bowl and make a well in the centre.
  4. Beat together the buttermilk and eggs and add to the dry ingredients, mix well to form a smooth creamy batter.
  5. Wipe out a large non-stick frying pan with a little oil and heat the pan. Swirl in spoonfuls of the mixture with large gaps between them (you will probably be able to cook three at a time). Cook for 2 minutes, then flip over and cook for a further 2 minutes. Pile onto a plate and keep warm until you cook the rest of the mixture. You should aim for about 12 pancakes – if preferred you can cook them one at a time in a small blini pan.
  6. Place 3 pancakes onto each serving plate and top with a generous spoonful of rhubarb.
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4 Serves 4 people
30 Preparation time of 30 mins
30 Cooktime for 30 mins
389
Calories
19%
36.3g
Sugar
40%
9.6g
Fat
14%
1.7g
Saturate
8.5%
0.6g
Salt
10%
of your Guideline Daily Amount (GDA)

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