Fire Pit Recipes, Uncategorized

Rhubarb and Custard Pancakes

Posted on by Admin FP

There’s no shortage of ways you can top pancakes, whether you have a sweet tooth or are in favour of the savoury. Be a traditionalist with the tanginess of lemon and sugar, Nutella for the chocolate lovers or whip it up with bananas and cream. We are switching it up this year with our love for a well known flavour combination, enter Rhubarb and Custard.

Stewed Rhubarb

500g Rhubarb – 100g caster sugar – The zest and juice from 1 orange  – 2 tablespoons of water

To stew your rhubarb, add all ingredients above to a pan, bring this to the boil and the reduce the heat and let the mix simmer for around 8 minutes. The rhubarb should be soft but loosely hold its shape.

Vanilla Custard

1 vanilla pod – 600ml whole milk – 4 large free-range egg yolks – 2 tablespoons caster sugar – 1 tablespoon cornflour

  1. Halve the vanilla pod and scrape out the seeds. Add both the pod and seeds to a pan on a medium-low heat, pour in the milk and bring just to the boil.
  2. Remove from the heat and leave to cool slightly, then pick out the vanilla pod.
  3. In a large mixing bowl, whisk the egg yolks, sugar and cornflour until pale.
  4. Gradually add the warm milk, a ladle at a time, whisking well before each addition.
  5. Pour the mixture back into the pan and cook gently on a low heat for about 20 minutes or until thickened, whisking continuously.
Rhubarb and Custard Pancakes - Rhubarb Spoon - Lifestyle - Firepits UK - PP23 - LoRes76600x600

American Pancakes

120g plain flour – 2 tablespoons sugar – 2 teaspoons baking powder – 1 pinch of salt – 240ml milk – 2 tablespoons melted butter or vegetable oil – 1 large egg

  1. Place your skillet pan or hot plate onto your BBQ rack or prepare the flat section of your swing arm. Heat this to a medium heat with a generous layer of vegetable oil.
  2. In a small bowl, mix together the dry ingredients; flour, sugar, baking powder, and salt. Set this aside.
  3. In a larger bowl, whisk together milk, butter (or vegetable oil), and egg.
  4. Add the dry ingredients to the milk mixture, and stir (do not overmix).
  5. For each pancake, spoon 2/3 tablespoons of batter onto the skillet. Cook until the surface of pancakes begins to bubble after around a minute. Flip carefully with a thin spatula, and cook until brown on the underside, 1 to 2 minutes more.

Construction

Pile a couple (or more) of your fluffy golden pancakes into a stack, pour a generous helping of glossy vanilla custard over your stack. Spoon your stewed rhubarb over the custard and top with a few mint leaves, then, dig in! We ate ours straight from the warm skillet.

Admin FP