As the Queen has been so gracious in giving us this day to ourselves today I have prepared a breakfast fit for a queen, fresh from the garden.
The rhubarb was getting close to dormancy so we decided to harvest what was left and treat ourselves for breakfast.
This is what we got from half a kilo of rhubarb, 4 tbsp brown sugar, and the juice of one of our tiny valencia oranges (approx 1/2 an orange or 1 mandarin).
Roasted Rhubarb with Custard Pancakes
For the rhubarb
Cut rhubarb into pieces about 5cm long. Please don’t string your rhubarb, just wash it, dry it and cut it.
Place in a roasting tin and sprinkle with sugar (4tbsp).
Drizzle the juice down the side of the dish so that it doesn’t wash off any of the sugar.
Bake in a moderate oven (180C) for half an hour.
Now while your rhubarb is roasting start on your pancake batter
- 150g self raising flour
- 2 tsp baking powder (just making sure it rises well)
- a pinch of salt
- 1/2 cup of thin, pouring custard
- 1/2 cup of milk
- 1/4 cup of extra milk in case your custard is a little thick. You’ll see if the batter is becoming too thick & heavy.
Mix together your dry ingredients.
In a large mixing bowl add your custard. I like to add a spoonful of the flour mix in at a time, using my whisk to combine. As the mix is thickening add in a little milk ensuring that it is well combined before adding in anymore flour. Keep doing this until all of your ingredients are combined. Really, you can do it any old way but, this is how I do it to ensure that I don’t make the mix too thin. If you do just add a spoon at a time of flour until you get it right. Likewise, if it is too thick add the extra milk. Allow the batter to rest for 30min.
Heat up your fry-pan over a medium heat. If you cook this in a non-stick pan you shouldn’t need butter in the pan as you cook the pancakes.
Add some batter to the pan and cook on one side until you see air bubbles appearing on the top. Flip! Cook on the other side for just a few minutes.
Store your cooked pancakes in the warm oven until they are all ready to serve.
Top with your roasted rhubarb, drizzle with the rhubarb syrup and serve with a dash of custard if you have it.
Now, why did I use custard in the mix? I had some left over custard, it seemed quite British and as my girls are off the lay, I didn’t have any eggs today.
Now here is my ode to QE2: (I had to get lyrical in true Ode tradition) It’s best read with a soft scottish accent – think Mrs Doubtfire!
A humble start – rhubarb, custard and wheat,
she’s slightly tart, but mostly sweet,
a finer breakfast ya cannae eat.