Pancakes with Rhubarb (Serves 4)

1 egg

1tbsp flour

1tsp sugar

Pinch of salt

Knob of butter

128ml milk

Three sticks of rhubarb


Slice two-inch pieces of rhubarb and roll in cornflour. Place on a baking tray and bake at 160C/Gas mark 3 for 20 minutes.

Mix together the eggs, flour, sugar and pinch of salt. Slowly add the milk until the mixture is as thick as single cream.

When the rhubarb is cooked, make the pancakes.

Pour the batter into a hot, flat, buttered pan. Lift the pan, moving the mixture so that it evenly coats the base, forming a thin pancake. After approximately two minutes, the pancake should be loose. Tease the edges away from the sides and then, with a rolling motion, toss the pancake and catch it again, cooking the other side for around one minute.

Place the rhubarb slices on pancake and pour over the syrup from the baking tray.

Recipe courtesy of the Happy Eggs Co, visit for more details.