Food & Drink
by Aspect County

Pancakes with Rhubarb Compote

What a great way to start the first day of the month with a pile of delicious, light and warming pancakes. Follow this step-by-step recipe to make traditional pancakes, for Pancake Day on Shrove Tuesday, for all the family to enjoy. And why not take your pancakes to another level with a zingy rhubarb compote? The tangy pink stalks are in season and the perfect accompaniment to pancakes. So, get your frying pan at the ready and get flipping!

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Classic Pancakes
Makes eight pancakes

1 large egg

300ml milk

100g plain flour

• Knob of butter for frying

• Pinch of salt

• Caster sugar to serve (optional)

Rhubarb compote
500g rhubarb, cut into 2cm chunks

85g caster sugar

3 tbsp honey

2 – 4tsps vanilla bean paste or extract 

1 tsp (heaped) fresh ginger, grated

12 lemon or orange, juice and zest

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  1. Sift the flour and pinch of salt in a large bowl and make a well in the centre. In a separate bowl whisk the egg and half of the milk together then pour into the well. Using an electric hand whisk or balloon whisk gradually beat together, making sure to remove any lumps until you get a smooth thick batter. Then stir in the remining milk to combine.
  2. To cook the pancakes, heat the butter in a medium frying pan and add 2 – 3tbsp of batter, per pancake, to the pan. As you add the batter, make sure to swirl it around the pan thinly coating the base
  3. Cook each pancake for approximately 1 minute until golden brown then flip over for another minute to brown the underside. Remove the pancake from the pan, and on to a plate, then continue with a little more butter and spoonful’s of batter, as before, until all the mixture is used. 

For the compote

  1. Roughly chop the rhubarb into 2cm chunks. 
  2. Place the rhubarb, sugar, honey, vanilla, juice, zest and ginger in a saucepan over a medium heat, add 50ml water then cover with a lid. 
  3. Cook for 15 – 20 minutes, stirring occasionally, until the rhubarb has completely broken down. Add more sugar if desired. 

Serve the pancakes warm with a couple of spoons of compote and vanilla ice cream or clotted cream. Delicious!