Pancakes with Rhubarb, Almonds & Clotted Cream

written by Eshé Brown February 25, 2017
Chef Tom Brown Pancake Recipe

Flip a better pancake with this easy to follow pancake recipe by Chef Tom Brown

It’s pancake day on Tuesday 28th February. An event I almost always forget about until the day of celebration when I realise EVERYONE is talking about pancakes and sharing photos of their kitchen successes (and fails). This year though I’m one step ahead because I have two tried and tested pancake recipes to share with you that were demonstrated to me when I attended a pancake masterclass at Le Cordon Bleu earlier in the week. This first pancake recipe is by Tom Brown, head chef at the Michelin-starred ‘Outlaw’s at The Capital‘ restaurant. The second recipe is from Le Cordon Bleu’s pastry chef and will follow on Monday (so pop back then to check it out).

Preparation Time: 30 minutes
Makes: 5

Ingredients

Pancake batter
200g plain flour
1 tbsp baking powder
1 pinch of salt
1 tbsp sugar
1/2 tsp ground ginger
1 large egg
200ml milk
Rhubarb compote
500g forced rhubarb, washed and trimmed
1 large Braeburn apple, peeled and cored
50ml ginger beer
50g butter
50g caster sugar
To serve
Toasted almond flakes
Clotted cream

Method

  1. To make the pancake batter, sieve the dry ingredients together in a mixing bowl.
  2. In a separate bowl or jug, beat together the milk and eggs then whisk into the dry mix.
  3. Once smooth, cover and leave to rest in the fridge for an hour prior to use.
  4. To make the rhubarb compote, roughly chop the rhubarb and apple into 2cm chunks.
  5. Melt the butter in a pan and add the rhubarb, apple, ginger beer and sugar. Gently cook down until thick and sticky.
  6. Heat a non-stick frying pan over a medium heat with 1 tbsp of oil.
  7. Use a ladle to pour a little of the mix into the pan, you should be able to fit 3 at a time depending on the size of your pan.
  8. Cook until you see bubbles start to form in the pancakes and the undersides are a lovely golden brown.
  9. Carefully flip the pancakes and cook until browned well on both sides.
  10. To serve, stack the pancakes on top of each other and top with a generous spoonful of the compote, some clotted cream and a handful of toasted almond flakes.

Recipe provided by Tom Brown. More pancake recipes available at www.greatbritishchefs.com/collections/pancake-recipesFoodie Eshe x LOGO

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3 comments

grassoz March 12, 2017 - 12:37 PM

Hi, I’ve tried the pancake batter. It turned out really wrong. With the given quantities after one hour resting the batter became almost like bread dough: very thick and glutinous. I’ve then added some milk but the pancakes still were too tough and chewy. I’ve used the exact quantities given in the recipe and, as usual, tried not to overwork the batter. What could have gone wrong?
Ciao

Reply
Eshé Brown March 17, 2017 - 4:44 PM

Oh no that’s odd as it worked well for me. A couple of things… 1) Did you put the batter in the fridge to chill? 2) Did you sift the flour from a good height? 3) Did you use good quality flour?

Reply
pavitra August 9, 2017 - 7:06 AM

Wow, Its looking delicious. I would try it for sure. Your recipes are superb. Thanks for sharing.

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