American blueberry pancakes
Light, fluffy and fruity, these pancakes are an American classic. Serve them stacked high with syrup and extra fruit
Rhubarb & custard fluffy pancakes
- Preparation and cooking time
- Prep:
- Cook:
- plus resting
- Easy
- Serves 6-8 (makes 24 pancakes)
Skip to 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 custardwarmed
For the rhubarb
- 4 forced rhubarb stalkstrimmed and cut into 4cm pieces (about 400g prepared weight)
- 1 medium orangejuiced
- 1 vanilla podhalved
- 4 tbsp caster sugar
Nutrition: Per serving
- kcal218
- fat6g
- saturates2g
- carbs33g
- sugars15g
- fibre2g
- protein7g
- salt0.2g
Method
step 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.
step 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.
step 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.
step 4
Stack the pancakes up with the custard and poached rhubarb between each layer. Spoon over the rhubarb syrup to serve.
