Subj : Rhubarb & Custard Pancakes To : All From : Ben Collver Date : Wed Nov 12 2025 08:56:24 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Rhubarb & Custard Pancakes Categories: Pancakes Yield: 4 Servings 350 g Self-raising flour 1/2 ts Salt 1 ts Bicarbonate of soda -OR- 2 tb Baking powder 300 g Tinned custard 300 ml Milk 2 Eggs 300 g Rhubarb (1/2 tin); - use the rest on top! Butter or oil; for cooking Tips: The rhubarb can be replaced with the same quantity of any very soft tinned fruit. To make the pancakes vegan, simply replace the egg with applesauce and use plant-based milk and soya custard. My little family loves pancakes and I try to come up with new ones every weekend for them to try, eaten in bed with the weekend newspapers and a comic for Small Boy. These were a particular hit; although the first time I made them I blended the rhubarb in a small bullet blender to make it less detectable for my increasingly fussy son. First combine the flour, salt, and bicarbonate of soda or baking powder in a large mixing bowl, and stir well to evenly distribute. In a separate bowl, pour in the custard and thin with a little of the milk. Add the rest of the milk gradually, stirring, until it is all incorporated in a loose, liquidy mixture. If you have a small blender, you can whizz them together in that, but I do it by hand to save on washing up. You have to do it slowly, though, or else you run the risk of ending up with a milk soup and lumps of custard floating in it, so patience is a virtue here! Make a well--a sort of hole--in the centre of the dry ingredients. Tip in the custardy milk, crack in the eggs and mix well to form a thick batter. Drain the rhubarb, keeping the syrup to drizzle on the pancakes later. Tip the rhubarb into the pancake mix and stir briskly. Pop the whole lot in the fridge to chill out for half an hour or so--the best pancakes are made when cold, cold batter hits a hot, hot pan, because... science. When the batter is nice and chilled, preheat your oven to 160?C (fan 140?C/320?F/gas 3) and place a clean baking tray on the middle shelf. This is so that you can keep your pancakes warm as you cook them in batches, and it also gives them a little rise, for extra fluffy thickness. Warm the largest frying pan that you can find. Dollop in a little butter or oil, and crank that heat up until it's hot but not smoking. Turn the heat OFF immediately if it starts to smoke, remove the pan, allow it to cool, rinse it with cold water and start again. Always opt for 5 seconds' inconvenience over a potential house fire, and pay close attention to your pan! When the pan is hot, dollop a hefty spoon of batter onto it, and another, and another, leaving a gap between each pancake to allow you to turn them over. Cook for a few minutes until light golden and starting to set before turning them over with a spatula, and cook for a few minutes more. Transfer to your warm baking tray while you cook the rest. When all the batter is used up, serve with the reserved syrup, and enjoy. Recipe by Jack Monroe Recipe FROM: MMMMM --- SBBSecho 3.23-Win32 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500) .