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Jersey Buttermilk Pancakes with Rhubarb Compote
Light and fluffy pancakes made with rich Jersey buttermilk and topped with a sweet and tart rhubarb compote, showcasing the best of Jersey's local produce.
Prep Time
20 minutes
Total Time
45 minutes
Calories
675 kcal
Difficulty
Easy
Equipment
4 items
Cost
£1.36/serving
Ingredients
Servings
4
200gPlain Flour(Sifted for extra fluffiness)
£0.15
2tspBaking Powder
£0.05
0.5tspBicarbonate of Soda
£0.02
2tbspCaster Sugar
£0.08
1pinchPinch of Salt
£0.01
300mlJersey Buttermilk(Use chilled)
£1.20
2largeLarge Eggs(Lightly beaten)
£0.60
40gMelted Jersey Butter(Plus extra for greasing the pan)
£0.50
0.5tspVanilla Extract(Optional)
£0.15
500gLocal Rhubarb(Trimmed and cut into 1cm pieces)
£1.75
100gCaster Sugar (for compote)(Adjust to taste depending on rhubarb tartness)
£0.15
1orangeOrange Zest(From one medium orange)
£0.30
2tbspOrange Juice(Freshly squeezed)
£0.10
50gJersey Royal Potatoes (cooked and mashed)(Finely mashed. This helps make the pancakes extra light and fluffy.)
£0.40
Total Cost
£5.46
£1.36 per serving
Instructions
- 1.**Prepare the Rhubarb Compote:** Combine the rhubarb, sugar, orange zest, and orange juice in a saucepan. Cook over medium heat, stirring occasionally, until the rhubarb is soft and broken down into a compote consistency (about 15-20 minutes). Set aside to cool slightly.
- 2.**Make the Pancake Batter:** In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, sugar, and salt.
- 3.In a separate bowl, whisk together the buttermilk, eggs, melted Jersey butter, vanilla extract (if using), and mashed Jersey Royal potatoes.
- 4.Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix; a few lumps are okay.
- 5.Heat a lightly greased griddle or large frying pan over medium heat. Use Jersey butter to grease the pan.
- 6.Pour 1/4 cup of batter onto the hot griddle for each pancake.
- 7.Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles appear on the surface and the edges look set.
- 8.Serve immediately with the warm rhubarb compote and a dollop of extra Jersey butter, if desired.
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My Notes
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Nutrition Information
Nutrition per serving (325g)
675 kcal / 2824 kJ
Carbs
96g
37% of RDA
Fat
27g
39% of RDA
Protein
19g
38% of RDA
Detailed Breakdown
Fibre
6 g
20% of RDA
Sugar
47 g
52% of RDA
Sodium
520 mg
23% of RDA
Saturated Fat
16 g
80% of RDA
Chef's Tips
For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
Adjust the sugar in the rhubarb compote to your liking, depending on how tart the rhubarb is.
Keep cooked pancakes warm in a low oven (around 200°F/95°C) until ready to serve.
Feel free to add other seasonal berries to the compote along with the rhubarb for a mixed fruit flavour.
Cooking Equipment
Large Bowl
Whisk
Griddle or Large Frying Pan
Saucepan
Wine Pairings
No wine pairing suggestions available for this recipe.
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