It's the ultimate New York-style recipe and is a delish brunch treat to enjoy with friends or family at any time of the year.
And a dollop of fresh yoghurt drizzled with honey really gives this treat some extra pizzazz. Doesn't it look amazing?
- For the pancakes:
- 100g Fruyo Vanilla (0% fat)
- 220g plain flour
- 1 tablespoon baking powder
- 1 teaspoon caster sugar
- 2 eggs
- 150ml buttermilk
- 25g butter
- For the rhubarb compote:
- 240g Fruyo Vanilla
- 12 sticks Rhubarb
- 50g caster sugar
- ½ teaspoon ground cinnamon
Method1 Put all pancake ingredients (except the butter) into a blender and mix until nice and smooth. Leave to rest for approximately 20 minutes.
2 For the rhubarb compote, preheat the oven to 180C /350F/gas 4. Cut the rhubarb into 10cm/4” lengths and arrange in a single layer on a large baking tray.
3 Mix the sugar and cinnamon together and sprinkle over the rhubarb. Bake in the oven for 8-12 minutes or until the rhubarb is just soft to touch.
4 Remove, cool and then using a fork lightly crush the rhubarb into a coarse puree.
5 Stir the pancake mixture and transfer to a jug. Melt a little butter in a frying pan. Pour enough batter in the centre of the pan to make a 7.5cm/3” disc. Gently fry for a minute until bubbles rise to the surface. Using a palette knife flip it over and cook for 30 seconds more until cooked and golden. Repeat with the remaining butter and pancake mixture.
6 To serve, stack the pancakes on a plate. Serve with the rhubarb and cinnamon compote, a dollop of yoghurt and drizzle with honey.
Prep Time25 minutes
Cook Time20 minutes
Nutrition InformationServes 4
More yummy pancake recipes:
Breakfast Pancakes With Crispy Bacon & Syrup
Pancakes With Caramelised Pear & Chocolate
Bubble & Squeak Pancakes