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Rhubarb and Ginger Pancakes

Roasted Rhubarb and Ginger Curd Pancakes

Prep

Cook

Total

Yield 6

Dutch pancakes topped with roasted seasonal rhubarb, a splash of maple syrup and a light touch of ginger curd

Ingredients

Instructions

  1. Preheat the oven to 190C/170C/gas 5. Place the washed and chopped rhubarb pieces into a baking tray and drizzle with maple syrup. Bake in the oven for fifteen minutes, until just soft.
  2. Warm the pancakes and spread a little ginger or lemon curd onto each pancake. Top with the warm roasted rhubarb, an extra drizzle of maple syrup and some thick double cream. Eat straight away.

Courses Dessert

Cuisine British

Recipe by Ren Behan - Author Wild Honey and Rye at http://www.renbehan.com/2014/03/roasted-rhubarb-and-ginger-curd-pancakes.html