Rhubarb and custard is a classic combination that brings a nostalgic taste of childhood desserts, but what if you could enjoy that same delicious flavor for breakfast? Enter Rhubarb & Custard Fluffy Pancakes Recipe —a delightful fusion of tangy rhubarb and creamy custard, all nestled within light, airy pancakes. Perfect for a weekend brunch or a special breakfast, these pancakes offer a unique twist on traditional flavors.
Rhubarb & Custard Fluffy Pancakes Recipe
Equipment
- 1 Mixing bowls
- 1 Whisk
- 1 Spatula
- 1 Non-stick frying pan or griddle
- 1 Ladle or 1/4 cup measuring cup
- 1 Cooling rack
- 1 Saucepan
- 1 Spoon
Ingredients
For the Pancakes:
- 1 ½ cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup buttermilk
- ½ cup milk
- 2 tbsp melted butter
- 1 tbsp vanilla extract
For the Rhubarb Compote:
- 1 cup rhubarb, chopped into small pieces
- ¼ cup sugar
- 1 tbsp water
- ½ tsp lemon juice
For the Custard Sauce:
- 1 cup whole milk
- 2 tbsp sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
Instructions
1. Prepare the Rhubarb Compote:
- In a saucepan, combine the chopped rhubarb, sugar, water, and lemon juice.Cook over medium heat, stirring occasionally, until the rhubarb softens and breaks down, about 5-7 minutes.Remove from heat and set aside to cool.
2. Make the Custard Sauce:
- In a small bowl, whisk with sugar and cornstarch until smooth.In a saucepan, heat the milk over medium heat until just about to boil.Slowly pour the hot milk into the mixture, whisking constantly to prevent curdling.Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens, about 2-3 minutes.Remove from heat and stir in the vanilla extract. Set aside to cool slightly.
3. Prepare the Pancake Batter:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.In a separate bowl, whisk together the buttermilk, milk, melted butter, and vanilla extract.Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick and slightly lumpy.Let the batter rest for 10 minutes.
4. Cook the Pancakes:
- Heat a non-stick frying pan or griddle over medium heat and lightly grease with butter.Pour 1/4 cup of batter onto the pan for each pancake.Cook until bubbles form on the surface and the edges begin to look set, about 2-3 minutes.Flip the pancakes and cook for another 2 minutes, or until golden brown and cooked through.Transfer cooked pancakes to a cooling rack and repeat with the remaining batter.
5. Assemble & Serve:
- Stack the pancakes on a plate.Drizzle the custard sauce over the pancakes and spoon the rhubarb compote on top.Serve warm and enjoy!
Notes
With every bite, you’ll experience the sweet and tart rhubarb mingling with the rich custard, all in a stack of fluffy goodness. Whether you’re looking to impress your guests or treat yourself to a decadent morning meal, this recipe is sure to become a new favorite.
More Vegetarian Recipes:
- Easy Vegan Pancakes Recipe
- Bulgur Quinoa Lunch Bowls Recipe
- Vegan Chili Recipe
- Tomato Mascarpone Risotto Recipe
Rhubarb & Custard Fluffy Pancakes Recipe
Ingredients:
For the Rhubarb Compote:
- 200g fresh rhubarb, chopped into small pieces
- 50g sugar (adjust to taste)
- 1 tbsp lemon juice
- 1 tsp vanilla extract
For the Custard:
- 300ml whole milk
- 2 tbsp custard powder or cornstarch
- 2 tbsp sugar
- 1 tsp vanilla extract
For the Pancakes:
- 200g all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 250ml buttermilk (or milk with 1 tbsp lemon juice or vinegar)
- 50g melted butter
- 1 tsp vanilla extract
Instructions:
1. Prepare the Rhubarb Compote:
- In a saucepan, combine the chopped rhubarb, sugar, lemon juice, and vanilla extract.
- Cook over medium heat, stirring occasionally, until the rhubarb softens and breaks down, forming a thick compote. This should take about 10-15 minutes.
- Set aside to cool while you prepare the custard and pancakes.
2. Make the Custard:
- In another saucepan, mix the custard powder (or cornstarch) with a small amount of milk to form a smooth paste.
- Add the remaining milk, sugar, and vanilla extract to the pan and heat over medium heat, stirring constantly until the mixture thickens into a custard. This will take about 5-7 minutes.
- Remove from heat and cover with plastic wrap to prevent a skin from forming. Allow it to cool.
3. Mix the Pancake Batter:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the egg and combine it with the buttermilk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix—lumps are okay!
4. Cook the Pancakes:
- Heat a non-stick frying pan or griddle over medium heat. Lightly grease it with butter or oil.
- Pour a ladleful of batter onto the pan for each pancake, spreading it slightly to form an even circle.
- Cook until bubbles form on the surface, then flip and cook the other side until golden brown and cooked through. Repeat with the remaining batter.
5. Assemble the Pancakes:
- Place a stack of pancakes on a plate, spreading a spoonful of rhubarb compote between each layer.
- Drizzle the top with warm custard, allowing it to flow over the sides of the pancakes.
- Optionally, garnish with a sprinkle of powdered sugar or fresh rhubarb slices.
6. Serve and Enjoy:
- Serve these delightful Rhubarb & Custard Fluffy Pancakes warm. They pair perfectly with a cup of coffee or a glass of freshly squeezed orange juice.
Tips:
- Make Ahead: Both the rhubarb compote and custard can be made in advance and stored in the refrigerator for up to 3 days. Just warm them up slightly before serving.
- Customization: You can also try adding a handful of fresh berries to the compote or use a flavored custard for a different twist.
This Rhubarb & Custard Fluffy Pancakes recipe is a fantastic way to elevate your breakfast game, bringing together the tartness of rhubarb and the creamy sweetness of custard in a stack of fluffy pancakes. It’s a breakfast that not only satisfies the taste buds but also adds a touch of culinary creativity to your morning routine.