This recipe adds a decadence to an already well-known classic; the addition of the white chocolate mousse adds a smoothness that helps cut through the tartness of the rhubarb.
Makes 6 Pancakes
Prep time: 20 minutes
Cooking time: 30 minutes
Ingredients
260g Plain flour
8g Baking powder
1g Salt
30g Sugar
250ml Milk
2 Eggs
10g Melted butter
500g Rhubarb
300ml Water
100g Sugar
1 Orange
1 Thumb of fresh ginger
200g Greek yoghurt
100ml Double Cream
30g Honey
50g White Chocolate
Handful of Pistachio
Method
Begin by making the pancake batter dough so it can rest; if you can make it the day before, it will save you time, plus the pancakes will be lighter.
Mix the flour, sugar, baking powder and salt together, then whisk in the milk and eggs till it forms a smooth batter, cover and allow to rest in the fridge.
Now cut the rhubarb into 1inch pieces and place it into a baking tray, cover with the water, sugar, zest and juice of the orange and grate the ginger over.
Place into the oven at 180. C for 15 minutes, then take out and allow to cool down; this can also be done the day before to save time.
