Fluffy Pancakes with Rhubarb and Strawberry Compote

Recipe from Hems Kitchen

Makes 7 pancakes

Rhubarb and strawberry compote ingredients

200g rhubarb, chopped 2cm

150g strawberries, cut into quarters. Plus extra for topping at the end

25g Whitworths caster sugar

1tsp honey

5g lemon juice

Pancake Ingredients

200g plain flour

50g Whitworths golden caster sugar

2 tsp baking powder

½ tsp salt

2 large eggs

250g milk

1 tsp vanilla extract

50g unsalted butter, melted. Plus extra for cooking

Whitworths icing sugar, for dusting

Compote Recipe

1. Combine all the ingredients in a saucepan.
2. Heat the saucepan on a medium heat for 5 minutes, stirring occasionally.
3. Lower the heat and simmer for 10 minutes.
4. Turn off the heat and leave to cool.

Pancake Recipe

1. In a large bowl, mix the flour, sugar, baking powder, salt, until combined.
2. Whisk the eggs, milk, vanilla extract and the melted butter in a jug.
3. Gradually whisk the egg mixture into the bowl with the flour until there are no lumps.
4. Let stand for 15 minutes.
5. Heat a small pan on a medium heat and add a small knob of butter to the pan.
6. Once the butter has melted, add a ladle full of the pancake mixture to the pan.
7. Cook for a couple of minutes until you start to see bubbles form on top.
8. Then flip over and cook for another 2 minutes.
9. Remove pancake from pan and continue the process until all the batter has been used.
10. Plate up the pancakes and spoon the compote over the top of each pancake.
11. Top with few fresh chopped strawberries and dust with icing sugar.

Recipe created by Hema Sabina Kalia (Instagram: @hemskitchen) – see more at https://bit.ly/3GH1eIX