Ready in: 15 to 30 mins
If your garden is blessed with a big rhubarb plant, this is the easiest (and tastiest) way we've come across to get through a glut of the vegaetable
Ingredients:75g plain flour
a pinch of salt
2 large free-range British Lion eggs
a little oil for frying
[hd]For the filling[/hd]
500g pink rhubarb
75g caster sugar
vanilla ice cream, to serve
- First make the filling: Preheat the oven to 200C/400F/Gas Mark 6. Trim the rhubarb then cut it into 5cm long pieces. Place in an ovenproof baking dish and sprinkle over the sugar. Cover with foil then bake for 15 minutes or until the rhubarb is tender. Leave to cool slightly.
- Next make the pancakes: Place the flour, salt and eggs in a large bowl with half the milk. Whisk until the mixture is lump free. Add the remaining milk and whisk again until smooth. If you prefer, place all the ingredients together in a food processor and blend until smooth. Pour the batter into a jug. The batter can be made in advance and chilled for up to eight hours.
- Heat a 20cm (8in) diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe it around with a piece of kitchen paper. Now pour a little of the batter into the pan and immediately tilt the pan to spread the batter thinly and evenly over the base. Cook for two minutes or until the top is set and the base golden. Turn the pancake over with a spatula or if you are feeling brave, flip the pancake!
- Cook for a further 1-2 minutes or until the base is golden. Transfer to a plate and interleave with greaseproof paper, keep warm. Use the batter and a little more oil to make a further seven pancakes in the same way.
- Divide the warm rhubarb between the pancakes and serve with vanilla ice cream.