Mitzismezze · Recipes

Pancakes with stewed Rhubarb and Cardamom

Irish rhubarb is in season right now and utterly delicious stewed in orange juice with a hint of cardamom. It’s an excellent topping for pancakes served with thick natural yogurt and some chopped nuts. My pancake recipe is based on the Ballymaloe cookery method and is fool proof. Add more sugar to the fruit while stewing if you like rhubarb sweeter but I think date syrup or honey drizzled over before serving is just the right amount of sweetness for me. Serves 6.

 

Ingredients:

500g of rhubarb – (about 5/6 stalks before removing leaves/ends)

¼ tsp. of ground cardamom or 2 cardamom pods – crushed

1 tsp. of caster sugar

Juice of 1 orange

175g of plain flour

a good pinch of salt

15g of castor sugar

2 large eggs

225ml of milk

225ml of water

50g of butter

200g thick natural yogurt

2 tbsps. of date syrup/honey/maple syrup

1 tbsp. of chopped nuts (optional)

 

Method:

Remove the leaves from the rhubarb, trim the ends and wash the remaining stalks. Chop into 1” pieces and add to a small saucepan along with the orange juice and cardamom. Bring to the boil and gently simmer for 5-8 minutes until the rhubarb starts to break down. If the rhubarb starts to stick to the bottom of the pan, add 1-2 tbsps. of water to loosen it. Stir occasionally until cooked and then set aside to cool down.

Sieve the flour, salt, and sugar into a bowl, make a well in the center and drop in the lightly beaten eggs. With a whisk or wooden spoon, starting in the center, mix the egg and gradually bring in the flour. Add the liquid slowly and beat until the batter is covered with bubbles. Allow to sit in the fridge for at least 1 hour before cooking, longer is fine also.

Heat a tsp. of butter in a frying pan and allow the pan to get very hot before pouring in just enough batter to cover the base of the pan thinly. Loosen the pancakes around the edge, flip over with a spatula or thin egg slice, cook for a second or two on the other side, and slide off the pan onto a plate. Repeat until enough pancakes are made. Serve with natural yogurt, the stewed rhubarb, a drizzle of date syrup or honey and some chopped nuts.

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