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Rhubarb and Ginger Pancakes

Roasted Rhubarb and Ginger Curd Pancakes

Ren Behan
Dutch pancakes topped with roasted seasonal rhubarb, a splash of maple syrup and a light touch of ginger curd
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine British
Servings 6

Ingredients
  

  • 6 x Abra-ca-Debora or other pancakes or crepes
  • 400 g rhubarb sliced into small pieces
  • 50 ml maple syrup plus extra for drizzling
  • 2-3 tsp ginger or lemon curd
  • A little extra thick double cream optional, to serve

Instructions
 

  • 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.
  • 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.