American style pancakes at the weekend is becoming a bit of a habit for me.
I had expected these Rhubarb and ginger pancakes to have a bit of a pink tinge, but that was not the case and I wasn't going to add pink dye just for aesthetics. I wanted to enjoy these au naturale. I also noted that the sharp and tartness of the rhubarb did not come through. Maybe I have become accustomed to its flavour. What was really lovely was these pancakes were indeed light, fluffy and quite splendid. We had these with some chopped bananas, the sweet juices of the cooked rhubarb and some Greek yogurt. I have to point out I do not think the Greek yogurt worked well, perhaps I should have stirred a little honey to it.
Makes 10 – 12
160g/1 1/4 cup of plain flour
2 - 4 tablespoons caster sugar
2 teaspoons baking powder
1 generous teaspoon ground ginger
Pinch of salt
200ml/1 cup milk
4 - 6 tablespoons cooked rhubarb, drained of juices
2 tablespoons vegetable oil
Whisk the flour with sugar, baking powder, ginger and salt. In another bowl, mix together the milk, rhubarb, oil and 1 egg. Then gently fold mixture into dry ingredients until well combined. Add a little oil to a frying pan and gently heat. Then drop in about 2 – 3 tablespoons of the batter for each pancake. Cook pancakes about 4 minutes on each side. Serve warm.