Rhubarb and ginger flavoured pancake recipe

A special pancake day recipe courtesy of Tony and Gwen Burgess of Welsh Freedom Food egg producer Birchgrove Eggs.

Preparation Time: 10 minutes, Cooking Time: 20 minutes, Serves: 8

Method
Place the rhubarb, water and sugar in a pan and heat gently. Bring to a simmer and cook for 5-7 minutes or until the rhubarb is soft.

Sift the flour and bicarbonate of soda into a bowl, and then stir in the sugar. Make a well in the centre and add the ginger, whole egg and egg yolk. Mix with a wooden spoon, and then gradually add the buttermilk, beating until the mixture forms a smooth, thick batter. In a clean bowl, whisk the remaining egg white with a pinch of salt to form soft peaks. Lightly fold into the batter using a large metal spoon.

Heat a little butter in a non-stick frying pan until foaming. Pour a generous tablespoon of the batter into the pan and spread to a circle about 8 cm across. Cook over a medium heat for about 3 minutes until bubbles appear on the surface of the pancakes. Flip them over and cook for a further 2-3 minutes until risen and golden. Repeat until all the batter is used.

Layer the pancakes and the rhubarb in a stack and serve.

Ingredients
for the pancakes:
200g plain flour
1 tsp bicarbonate of soda
50g light brown soft sugar
2.5cm piece fresh root ginger, finely grated
2 medium Freedom Food labelled eggs, 1 whole and 1 separated
284ml pot buttermilk
25g butter

for the rhubarb:
500g rhubarb, sliced
200ml water
3 tbsp caster sugar