Buttermilk Pancakes with Rhubarb & Lemon curd

This pancake recipe is something a little different to make the start of your pancake day a little special. Lovely tart rhubarb, with silky, sweet lemon curd and crunchy pistachios makes for a hearty treat, and the flowers add a little touch of spring, which we all are looking forward to.

Serves 4
Prep time: 30 MINS


INGREDIENTS FOR THE LEMON CURD

4 lemons, juiced 

200g caster sugar 

120g butter 

3 large eggs 

INGREDIENTS FOR THE RHUBARB

4 stalks of rhubarb 

100g sugar 

1 vanilla pod 

1 unwaxed lemon 

FOR THE PANCAKES

145g self raising flour 

Pinch of salt, sugar and bicarb 

3eggs separated 

130ml buttermilk 

TO SERVE

Violets 

Primroses 

200ml yoghurt 

100g toasted pistachios 

For the Rhubarb:

1. Cut the rhubarb into 4cm sticks and place them flat in a flat roasting tray and scatter over the sugar.

2. Split the vanilla pod and strip out the seeds using the back of a paring knife, peel the lemon into strips using a vegetable peeler and squeeze the juice, adding everything into the rhubarb.

3. Cover the tray with tin foil and place it into the oven and bake for 12 minutes, or until soft but holding its shape.

4. Remove from the oven and set aside to cool.

To serve:

1. When you are ready to serve, stack the pancakes on the plate, top with a spoonful of yoghurt, a good dollop of lemon curd and a few bars of rhubarb.

2. 2. Scatter over the pistachios and arrange the flowers. Give it a final dusting of icing sugar and serve.

For the Lemon Curd:

1. Fill a small pot a third of the way full. Place it over medium heat to come to a simmer.

2. Put all the ingredients except the egg in a heatproof bowl and place it over the pot of simmering water.

3. Meanwhile in a separate bowl whisk the eggs together.

4. Place a pan over medium heat and quickly fry the pancetta slices until crisp. Remove from the pan and rest on kitchen paper until ready to serve.

5. Once the butter has melted in the other pot quickly whisk the eggs into the rest of the ingredients. Using a spatula keep stirring the mix until it has become thick and coats the back of a spoon.

6. Transfer the lemon curd into a container and cover it with a square of greaseproof paper to prevent it from forming a skin and allow it to cool completely.

   For the Pancakes:

   1. In a bowl, sift the flour, salt, sugar and bicarb.  

   2. Whip the egg whites to stiff peaks.

   3. Beat the egg yolks and buttermilk together and mix through the flour.

   4. Mix through the egg whites in 1/3rds. The first 1/3rd, beat into the mixture with a whisk to loosen the batter.

   5. Then, fold through the final 2/3rds with a metal spoon until you have a smooth uniform batter.

   6. Place a pan on a medium heat, and gently melt a knob of butter in the pan.

   7. Using a tablespoon, dot the batter around the pan, filling the pan with a little bit of space in between each pancake.

   8. Cook for 2 minutes on each side or until golden brown.

   9. Remove from the pan and place them in a warm place while you cook the rest.