Gingered rhubarb and custard pancakes
- Prep: 5 mins
- Cook: 18 mins
- 75g/3oz plain flour
- pinch of salt
- 2 large British Lion eggs
- 150ml/1/4pt milk
- a little oil for frying
- For the filling:
- 350g/12oz trimmed rhubarb
- 50g/2oz caster sugar
- 2 stem ginger balls, finely chopped
- 1 (500g) carton of ready-made vanilla custard
- icing sugar to dust
- Place the flour, salt and eggs in a large bowl with half the milk. Whisk until the mixture is lump free. Add the remaining milk and whisk again until smooth. If you prefer, place all the ingredients together in a food processor and blend until smooth. Pour the batter into a jug. It should be the consistency of single cream, add a little water if it seems too thick. The batter can be made in advance and chilled for up to 8 hours before use.
- Heat a 20cm/8in diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe it around with a piece of kitchen paper. Pour a little of the batter into the pan and immediately tilt the pan to spread the batter thinly and evenly over the base. Cook for 2 mins or until the top is set and the base golden. Turn the pancake over with a spatula, or if you are feeling brave, flip the pancake!
- Cook for a further 1-2 mins or until the other side is golden. Transfer to a plate and interleave with greaseproof paper, and keep warm in the oven. Use the batter and a little more oil to make a further 7-8 pancakes in the same way (depending upon thickness).
- Cut the rhubarb into 5cm/2in long pieces and place in a small pan with the sugar and 30ml/2tbsp water. Place on a low heat, slowly bring to the boil, cook for 10 mins or until tender. Remove from the heat, stir in the ginger and leave to cool.
- When cold, fold in half the custard. Divide the mixture between four pancakes and fold into quarters. Place on a non-stick baking sheet and dust with icing sugar. Place the pancakes under a hot grill and cook for 1-2 mins or until the tops are crisp and caramelised.
- Interleave the remaining pancakes with non-stick paper and once cold, store in the fridge. They can then be reheated in the microwave on High for 1½ -2 mins depending on the wattage of your microwave.
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