Buttermilk Pancakes with Roasted Rhubarb (UK recipe*)

*This recipe was tested using a UK brand of buttermilk, St. Ivel’s. I have found that the type of buttermilk I use in Ireland has a different consistency so requires an adjustment – use 300ml of buttermilk and 200g plain flour instead.

This is a delicious and seasonal breakfast, perfect for a special Valentine’s treat! You can roast the rhubarb ahead of time, store it in the fridge for up to 3 days. Set aside the rhubarb roasting juices and serve as a sauce with the pancakes. I use an icecream/potato scoop to ensure consistency in the size of the pancakes.
Serves 2

Method

Preheat the oven to 200 °C /180 °C fan/Gas mark 6. Place the rhubarb pieces in a single layer on the baking tray and sprinkle over the caster sugar and blood orange juice. Roast for 10-15 minutes, depending on thickness, until the rhubarb is tender and still keeping its shape. It can go mushy very quickly so keep an eye on it! Leave to cool in the baking tray.

Preheat the pancake pan on a medium heat. Pour the buttermilk into a large bowl, add the eggs and whisk. Mix in the slightly cooled melted butter.

In a separate bowl mix the flour, bicarbonate of soda and salt. Sift these ingredients into the buttermilk and mix until the ingredients are just combined. Don’t over mix!

Melt a little butter in the pan and add a scoop of batter to the pan. Spread it out slightly with the back of the scoop to shape the thick batter into a round. Cook for one and a half to two minutes, bubbles will form on the top of the pancake. Flip and cook until golden underneath. You should be able to cook two pancakes at a time in the pan.

Store your pancakes on a plate in a low oven or cover with tin foil while you cook the remaining batter.

Serve with a dollop of softly whipped cream, the roasted rhubarb and rhubarb juices.