Name: Rhubarb & custard fluffy pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 6-8 (makes 24 pancakes)
Ingredients: 175g self-raising flour; 1 tsp baking powder; 1 tbsp golden caster sugar; 2 tbsp custard powder; 200ml milk; 3 eggs; 2 tbsp butter; 8 tbsp thick custard warmed; 4 forced rhubarb stalks trimmed and cut into 4cm pieces (about 400g prepared weight); 1 medium orange juiced; 1 vanilla pod halved; 4 tbsp caster sugar

Rhubarb & custard fluffy pancakes

Try the classic combo of tart rhubarb and creamy custard in these dessert pancakes. Using forced rhubarb brings a pop of bright pink

45 min total 15 min prep 30 min cook Serves 6-8 (makes 24 pancakes) 218 cal

Instructions

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1 Heat the oven to 200C/180C fan/gas 6. Put all the ingredients for the rhubarb in a roasting tin, toss to coat, ensure the rhubarb is in a single layer, cover and roast for 12-14 mins until the rhubarb is soft but still holding its shape. Spoon into a bowl, then pour the roasting juices into a pan and simmer over a medium-high heat for 3-4 mins until syrupy.
2 Whisk the flour, baking powder, sugar and custard powder together in a bowl. Add the milk and eggs, and whisk to a smooth batter. This is easier using a stick blender.
3 Melt a small knob of the butter in a non-stick frying pan over a medium heat, carefully wiping it around the base using kitchen paper. Spoon in some batter to make 8cm circles, and cook for 1-2 mins until bubbles start to appear on the surface. Flip and cook for another 1-2 mins until golden and cooked through. Repeat with the remaining pancake batter and butter.
4 Stack the pancakes up with the custard and poached rhubarb between each layer. Spoon over the rhubarb syrup to serve.