Rhubarb pancakes with cassis cream and apple brandy

Arthur Potts Dawson's pancakes have both a soft rhubarb filling and a caramelised rhubarb coating
By Arthur Potts Dawson
Rhubarb pancakes with cassis cream and apple brandy
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: medium

Ingredients

  • 4 stalks forced rhubarb, chopped into small chunks
  • 3 tbsp sugar
  • 125 ml double cream
  • 2 tbsp cassis
  • 200 g plain flour
  • 2 eggs
  • 300 ml milk
  • butter, for frying
  • 4 tbsp cider brandy

Method

1. Put the rhubarb in a pan with 1 tablespoon of the sugar and add water to cover. Bring to the boil over a medium heat and cook until the rhubarb softens. Drain.

2. Meanwhile, whip the cream and cassis together until it holds soft peaks.

3. For the pancakes, put the flour in a mixing bowl and make a well for the eggs. Break the yolks and delicately begin to stir them into your flour. As the eggs begin to take on flour add a splash of milk and continue to stir. As all the ingredients come together begin to stir more vigorously. Continue to add milk until the batter is quite runny (like a single cream). You may not need all the milk, or you may need more.

4. Lightly coat a hot frying pan with butter. Pour in enough pancake to just cover the bottom. Once the underside has browned, flip the pancake and cook on the other side. Repeat with the remaining batter.

5. When you have finished making the pancakes, keep the same pan hot. Lightly coat the bottom with the remaining sugar and cook until it begins to caramelise. Add 3 tablespoons of the softened rhubarb, a splash of cider brandy and stir into the sugar.

6. Spread the mixture out over the bottom of the pan and place a pancake over it. Put another tablespoon of rhubarb onto the top of the pancake and folder into quarters to wrap the rhubarb in a parcel. Repeat the process for each pancake, topping up the sugar and rhubarb coating if necessary.

7. Serve the pancakes with a spoonful of cassis cream.

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