MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Rhubarb & Custard Pancakes
Categories: Pancakes
Yield: 4 Servings
350 g Self-raising flour
1/2 ts Salt
1 ts Bicarbonate of soda -OR-
2 tb Baking powder
300 g Tinned custard
300 ml Milk
2 Eggs
300 g Rhubarb (1/2 tin);
- use the rest on top!
Butter or oil; for cooking
Tips:
The rhubarb can be replaced with the same quantity of any very soft
tinned fruit. To make the pancakes vegan, simply replace the egg with
applesauce and use plant-based milk and soya custard.
My little family loves pancakes and I try to come up with new ones
every weekend for them to try, eaten in bed with the weekend
newspapers and a comic for Small Boy. These were a particular hit;
although the first time I made them I blended the rhubarb in a small
bullet blender to make it less detectable for my increasingly fussy
son.
First combine the flour, salt, and bicarbonate of soda or baking
powder in a large mixing bowl, and stir well to evenly distribute.
In a separate bowl, pour in the custard and thin with a little of the
milk. Add the rest of the milk gradually, stirring, until it is all
incorporated in a loose, liquidy mixture. If you have a small
blender, you can whizz them together in that, but I do it by hand to
save on washing up. You have to do it slowly, though, or else you run
the risk of ending up with a milk soup and lumps of custard floating
in it, so patience is a virtue here!
Make a well--a sort of hole--in the centre of the dry ingredients.
Tip in the custardy milk, crack in the eggs and mix well to form a
thick batter.
Drain the rhubarb, keeping the syrup to drizzle on the pancakes
later. Tip the rhubarb into the pancake mix and stir briskly. Pop the
whole lot in the fridge to chill out for half an hour or so--the best
pancakes are made when cold, cold batter hits a hot, hot pan,
because... science.
When the batter is nice and chilled, preheat your oven to 160°C (fan
140°C/320°F/gas 3) and place a clean baking tray on the middle
shelf. This is so that you can keep your pancakes warm as you cook
them in batches, and it also gives them a little rise, for extra
fluffy thickness.
Warm the largest frying pan that you can find. Dollop in a little
butter or oil, and crank that heat up until it's hot but not smoking.
Turn the heat OFF immediately if it starts to smoke, remove the pan,
allow it to cool, rinse it with cold water and start again. Always
opt for 5 seconds' inconvenience over a potential house fire, and pay
close attention to your pan!
When the pan is hot, dollop a hefty spoon of batter onto it, and
another, and another, leaving a gap between each pancake to allow you
to turn them over. Cook for a few minutes until light golden and
starting to set before turning them over with a spatula, and cook for
a few minutes more. Transfer to your warm baking tray while you cook
the rest. When all the batter is used up, serve with the reserved
syrup, and enjoy.
Recipe by Jack Monroe
Recipe FROM: <
https://www.panmacmillan.com/blogs/
lifestyle-wellbeing/jack-monroe-free-ebook>
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