Buckwheat Pancakes with Roasted Rhubarb for Shrove Tuesday

 

Today there is a bonus post for Shrove Tuesday, also known as Pancake Tuesday. I made Buckwheat Pancakes with Roasted Rhubarb for the occasion.

The buckwheat pancake recipe came from here. The roasted rhubarb recipe came from here.

The combination of the warm, nutty tasting pancakes, rhubarb roasted in maple syrup and I cream was delicious. I made this for dessert but you could easily have it for breakfast (or any time!).

To make the roasted rhubarb, preheat your oven to 200 degrees Celsius. Cut a bunch of walked trimmed rhubarb into 5cm lengths and place in a roasting dish. Drizzle with 1/4 cup maple syrup. Roast the rhubarb in the oven for 20 minutes or until fork tender.

For the pancakes, combine 295ml milk with w tablespoons of lemon juice or vinegar in a jug.

In a large bowl, combine 3/4 cup buckwheat flour, 3/4 cup plain flour, 1 tablespoon sugar, 3/4 teaspoon baking powder and 1/2 teaspoon salt.  Make a well in the centre.

Combine 1 beaten egg and 1 teaspoon vanilla extract with the milk mixture. Melt 4 tablespoons butter and allow to cool slightly.

Pour the melted butter and milk mixture into the well in the flour mixture, and stir with a fork until the ingredients are just combined.

Heat a large frypan  on medium heat, and lightly brush with melted butter. Pour 1/4 cup batter into the pan and spread into a 4” circle. Leave on the heat until the surface bubbles, then flip the pancake. Cook the pancake  on the  flip side for 1-2 minutes or until lightly browned and cooked in the middle.

Serve the pancakes warm with whatever you like.