Buttermilk pancakes with rhubarb compote

Babiche Martens

When you have a crowd, nothing beats having a big bowl of batter ready for cooking a pile of pancakes. Serve with a heavenly fruit compote and a blob of creme fraiche, yoghurt or even ice cream. Another favourite topping is a sprinkle of sugar and squeeze of lemon juice.

Pancakes

2 cups	Plain flour
½ cup	Sugar
2 tsp	Baking powder
1 tsp	Baking soda
1	Egg
2 cups	Buttermilk (Main)
1 drizzle	Oil, or butter, for cooking

Compote

4 stalks	Rhubarb, cut into 3cm pieces (Main)
1	Green apple, peeled and chopped (Main)
½ cup	Sugar
¼ tsp	Cinnamon
1 cup	Raspberries, fresh or frozen (Main)
1 pottle	Creme fraiche, for serving

Directions

1. In a large bowl, place the flour, sugar, baking powder, baking soda and egg. Add the buttermilk slowly, whisking until the batter is smooth. A few small lumps are fine. Leave to sit while to make the compote.
2. Into a medium sized pot place the rhubarb, apple, sugar, cinnamon and ½ cup water. Bring to a simmer for 8 minutes, stirring occasionally, until the apple and rhubarb are soft. If using frozen raspberries, stir through now. Remove and cool slighty. Gently stir through the fresh raspberries, if using.
3. To cook the pancakes, heat a small frying pan to a medium heat. Pour in some batter, rolling the pan so it spreads evenly. Wait for it to bubble before turning. Adjust the heat after the first pancake if need be. Stack the pancakes when cooked.
4. Serve with compote and creme fraiche.

More Easter recipes from Angela

• Eton mess with a twist
• Brioche buns with chocolate and almond