Rhubarb & Orange Pancakes

15 min prep, 35 min cook

Serves 2

Ingredients

1 free range egg

1 tbsp plain flour

1 tsp sugar

Pinch of salt

128ml milk

3 sticks of rhubarb

Sprinkle of corn flour

A few slices of orange peel

Butter, for frying

Method

Mix the egg, flour, sugar and salt to a paste. Slowly pour in the milk, mixing continuously until it becomes the consistency of single cream. Leave the batter to chill in the refrigerator until ready to use.

Meanwhile, slice the rhubarb into two inch pieces and roll in corn flour. Place on a baking tray with the orange peel and bake at 160ºC/Fan 140ºC/ Gas 3 for 20 minutes.

When you're ready to cook the pancakes, heat the butter in a flat pan and pour in the batter, moving the mixture around so that it evenly coats the base of the pan. After about 2 minutes the pancake should be loose. Tease the edges and then turn it over with a spatula and cook the other side for another minute 1 minute.

Repeat until you've used all of the batter, keeping the cooked pancakes warm in the oven. To serve place the rhubarb slices on top of the pancakes and pour over the syrup from the baking tray. Serve with ice cream or yoghurt on the side.