- 75g/3oz plain flour
- A pinch of salt
- 2 large British Lion eggs
- 150ml/1/4pt milk
- A little oil for frying
- For the filling:
- 500g pink rhubarb
- 75g caster sugar
- Vanilla ice cream, to serve
- First make the filling: Preheat the oven to 200C/Fan 180C/Gas Mark 6. Trim the rhubarb then cut it into 5cm long pieces. Place in an ovenproof baking dish and sprinkle over the sugar. Cover with foil then bake for 15 minutes or until the rhubarb is tender. Leave to cool slightly.
- Next make the pancakes: Place the flour, salt and eggs in a large bowl with half the milk. Whisk until the mixture is lump free. Add the remaining milk and whisk again until smooth. If you prefer place all the ingredients together in a food processor and blend until smooth, pour the batter into a jug. The batter can be made in advance and chilled for up to 8 hours before use.
- Heat a 20cm/8in diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe it around with a piece of kitchen paper. Now pour a little of the batter into the pan and immediately tilt the pan to spread the batter thinly and evenly over the base. Cook for 2 minutes or until the top is set and the base golden. Turn the pancake over with a spatula or if you are feeling brave, flip the pancake!
- Cook for a further 1-2 minutes or until the base is golden. Transfer to a plate and interleave with greaseproof paper, keep warm. Use the batter and a little more oil to make a further 7 pancakes in the same way.
- Divide the warm rhubarb between the pancakes and serve with vanilla ice cream.