Thursday, 12 May 2011

Pancakes with roasted rhubarb & vanilla crème fraîche

I had the idea of serving roasted rhubarb with crème fraîche and pancakes from some ancient “Good Food” issue. The idea was brilliant however I found this particular recipe inconsistent. Also there was no recipe for pancakes – or shall I say – perhaps I did not cut it out of the magazine. I did not worry too much because I know exactly how to make different types of pancakes.

Yesterday I had this overwhelming feeling that I have to eat a pancake. Luckily for my figure my common sense said “no” to making pancakes at 10 pm, so I went to bed. Next day I prepared one of the best pancakes I have ever had.

I decided to make bit thicker and sort of spongier pancakes, because they are great to wipe off the cream and juices. If you are not sure about this combination of sweet & sour rhubarb with sour-ish cream, please do not hesitate to try. It is unbelievable. What a great trio! I will definitely make it every year when rhubarb is in season.

Serves 4-6


3 eggs (I used duck eggs)
3 level tsp caster sugar
about 250ml milk
about 100ml sparking water
about 300ml plain flour
little butter for frying (I used ghee)
some icing sugar to finish off

Separate egg whites from yolks. Add sugar to the yolks and mix using hand mixer until well mixed and little fluffy. Add water, milk and flour and mix well again until combined.

Using hand mixer beat the egg whites until stiff. Then add whites to the milk and egg mixture and fold it gently. You want to preserve as much air as possible.

Place bowl in a bigger bowl filled with cold water – this suppose prevent the batter from collapsing.

Fry thin pancakes on both sides in a frying pan using butter.

Roasted rhubarb

6 rhubarb stalks, cut diagonally into 5-6cm pieces
2-3 pieces of stem ginger, sliced
2 tbsp honey
3 tbsp sugar
zest and juice of one lemon

Place all of the above in a pan and roast or boil over a low heat. I had oven preheated to roast something else, so I used oven ( 10-12 minutes, 180C).

Vanilla crème fraîche

200ml crème fraîche
seeds from one vanilla pod
2 tsp icing sugar

Mix well all the ingredients.

Serve warm pancakes drizzled with juices from roasted rhubarb, rhubarb on the side and a good dollop of crème fraîche. Optionally you can sprinkle them with some icing sugar.


  1. WOW - i am a huge rhubarb lover and i have never had roasted rhubarb - what a fabulous ides. Going to try this. Thanks for sending me the link. Looks sooo good.

  2. Delish, I am a fan of your blog and I love your post about cruises. :D

    You have to try roasted rhubarb, it is more intense, has more distinctive flavour than cooked one. Lovely!


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