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Stewed Rhubarb with Ginger Flavoured Pancakes

Preparation time: 10 minutes
Cooking time: 20 minutes
Makes: 8

For the pancakes:

200g plain flour
1 tsp bicarbonate of soda
50g light brown soft sugar
2.5cm piece fresh root ginger, finely grated
2 medium Birchgrove eggs,
1 whole and 1 separated
284mI pot buttermilk,
25g Welsh butter

Ingredients For the rhubarb:
500g rhubarb, sliced
200ml water
3 tbsp caster sugar


Place the rhubarb, water and sugar in a pan and heat gently. Bring to a simmer and cook for 5-7 minutes or until the rhubarb is soft.

Sift the flour and bicarbonate of soda into a bowl, and then stir in the sugar. Make a well in the centre and add the ginger, whole egg and egg yolk. Mix with a wooden spoon, and then gradually add the buttermilk, beating until the mixture forms a smooth, thick batter. In a clean bowl, whisk the remaining egg white with a pinch of salt to form soft peaks. Lightly fold into the batter using a large metal spoon.

Heat a little butter in a non-stick frying pan until foaming. Pour a generous tablespoon of the batter into the pan and spread to a circle about 8 cm. Cook over a medium heat for about 3 minutes until bubbles appear on the surface of the pancakes. Flip them over and cook for a further 2-3 minutes until risen and golden .Repeat until all the batter is used.

Layer the pancakes and the rhubarb in a stack and serve.