Rhubarb and Cardamom Pancakes

Forced rhubarb has such a small window in the seasonal calendar and thankfully pancake day aligns perfectly with when it’s at its prime! It’s impossible not to get excited about the colour of the rhubarb, it’s so vibrantly pink and the sweetness of the mascarpone is the ideal partner to balance out the tartness of it.

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Serves 4

Ingredients:

for the rhubarb
300g forced rhubarb
6 cardamom pods
Zest and juice of half a lemon
50g caster sugar

for the pancakes
200g self raising flour
100g caster sugar
2 medium eggs
½ tsp vanilla extract 
Salt
120ml milk (or milk alternative)
A little butter or oil for cooking

for the mascarpone
200g mascarpone
2 tbsp icing sugar
½ tsp vanilla extract
20g Flaked almonds

Method:

  1. Cut the rhubarb into 3cm chunks and add it to a pan along with the cardamom pods (leave whole), zest and juice of half a lemon, sugar and a tablespoon of water.

  2. Bring it to the boil, then turn down to a simmer for 5 minutes. Your rhubarb should be soft and just holding its shape. Once cooked, discard the cardamom pods.

  3. Meanwhile, make the pancakes. Mix together the flour, sugar and a pinch of salt in a large bowl. Crack in the eggs, one at a time and combine with the dry ingredients, then add the vanilla extract. Add the milk a few tablespoonfuls at a time (probably somewhere between 6 and 8 tablespoonfuls - you may not need all of it) and whisk until you have a smooth batter. The consistency should be a thick liquid that pours quite slowly.

  4. Lightly wipe the base of a frying pan or skillet with a little butter or oil and heat on low. Spoon in a ladleful of the pancake batter into the pan.

  5. When bubbles start to appear on the surface of the batter, it’s time to flip! Once flipped, leave for 30 seconds on the other side until cooked.

  6. Repeat until all the batter is used up.

  7. For the mascarpone, combine the icing sugar and vanilla extract with the mascarpone and mix until incorporated.

  8. In a dry frying pan, toast the almonds over a low heat. They will only need a few minutes, tossing them in the pan regularly. When they’re golden, they’re ready.

  9. Layer a couple of pancakes with the sweetened mascarpone and rhubarb and finish with the toasted almonds.