Fluffy pancakes with rhubarb compote

Buttermilk pancakes topped with a tangy rhubarb compote – the ideal treat for Shrove Tuesday

Ingreadient

• 200g Essential Plain Flour
• 50g Billington's Golden Caster Sugar
• ½ tsp bicarbonate of soda
• 284ml pot Essential Buttermilk
• 2 tbsp Essential Unsalted Butter, melted, plus extra for frying
• 3 tbsp Essential Whole Milk
• 1 British Blacktail Medium Free Range Eggs
• Greek yogurt, to serve (optional)

Step by step

1. In a mixing bowl, combine the flour, sugar and bicarbonate of soda with a pinch of salt. In a jug, whisk together the buttermilk, melted butter, milk and egg. Make a well in the centre of the dry ingredients and pour in the milk mixture. Gently whisk together until just combined (it’s fine if it’s a bit lumpy). Set aside while you make the compote.
2. For the compote, combine all the ingredients in a saucepan with 3 tbsp water. Cover and cook over a medium heat for 10-15 minutes, stirring halfway, until the fruit is completely softened. Set aside to cool.
3. When ready to cook, heat a large, flat frying pan over a high heat. Once hot, turn down to medium and add a small knob of butter. For each pancake, add 2 dessertspoonfuls of the batter, piling them on top of each other (you should be able to cook 3 at a time). After about 2-3 minutes, you will see bubbles appear on the surface. Flip and cook for another 2 minutes.
4. Repeat, adding more butter until all the batter is used up (making 10-12 pancakes in total). Serve with the compote and a dollop of Greek yogurt, if liked.