- 135g plain flour
- 1 tablespoon caster sugar
- 2 Enriched eggs
- 400ml Tom Parker Creamery vitamin enriched whole milk
- 500g forced rhubarb, trimmed and cut into roughly 5cm sticks
- 2 balls stem ginger, finely chopped, plus 1 tablespoon ginger syrup
- 1 orange, strips of zest and juice
- 25g unsalted butter
- 40g unsalted pistachios, toasted and roughly chopped
- 150g Tim’s Greek style yogurt
- Preheat the oven to 180°C/160°C (fan)
- Tip the plain flour and caster sugar, along with a pinch of salt, into a large mixing bowl and whisk to combine. Make a well in the middle of the flour and crack in the eggs. Whisk the eggs, gradually bringing in the flour from the sides. Start to gently pour in the milk, a little at a time, as you bring in more flour to create a smooth batter. Whisk until all the milk and flour are incorporated and the batter is smooth. Transfer to a jug, so it is easier to pour later. Cover and leave at room temperature for at least 1 hr to rest.
- Tip the rhubarb into a baking dish or tray, along with the stem ginger, vanilla pod, orange strips of zest and juice. Toss to combine in the juices, cover with foil and bake in the oven for 20-25 mins until the rhubarb is just tender. Remove from the oven and leave to cool a little.
- Heat a large frying pan over a medium-low heat. Melt a little of the butter, swirling it around the base. Give the pancake batter a quick whisk and pour enough batter to just cover the base of the pan, tipping any excess back into the jug. Cook for 1½ -2 mins, before flipping halfway, until just light golden and cooked through. Transfer to a plate and repeat with the remaining batter, adding little bits of butter before each one.
- Pour the ginger syrup over the cooled rhubarb and gently stir through. Serve the pancakes with roasted rhubarb, Greek yoghurt and chopped pistachios sprinkled over.