- Rhubarb Pancakes
- By Tom Kitchin, The Kitchen, Edinburgh
|Servings||Prep Time||Cook Time|
|3 people||15 minutes||30 minutes|
- 1 bowl pancake batter
- 3 sticks rhubarb
- 500 g sugar (could be a bit more depending on bitterness)
- 1 juice & zest of orange
- A few pieces of orange peel (washed)
- Pre-heat the oven to 150°C.
- Cut the rhubarb into 2 mm pieces.
- Place in an oven proof dish .
- Cover with sugar.
- Cover with the juice, zest and pieces of the orange.
- Clingfilm the dish and place in the oven for 12-15 minutes until the rhubarb is poached in its own juices.
- Mix up your batter and make the pancakes whilst the rhubarb is cooking.
- Remove the clingfilm, and with the help of a spoon, remove the rhubarb and orange skin and serve.
Rhubarb is a great spring-time ingredient to pop onto your pancakes for a seasonal Scottish flavour. Adding orange to bring out the fruity taste,this dish would make a delightful treat on a lazy Sunday morning.
Of course pancakes are absolutely delicious with traditional lemon and sugar, or simply with jam, but one of my favourite accompaniments is rhubarb - it's at its very best at this time of year and it is a bit of a healthier alternative – because of the sweet acidity of the fruit you don’t even need to add sugar.
- Tom Kitchin
Tom Kitchin is known for his ‘from nature to plate’ philosophy, which encompasses his passion for the finest, freshest Scottish seasonal produce. Tom is Scotland’s youngest Michelin starred chef and his restaurants in Edinburgh reflect his enthusiasm for sourcing his food from the country’s natural larder.
For more inspiring pancake recipe ideas, check out our Cook like a celebrity: great pancake recipes from your favourite Scottish chefs page.
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