Rhubarb and Custard Pancakes Recipe

Fluffy strawberry pancakes layered with sweet rhubarb compote and topped with creamy vanilla custard!

The perfect treat for weekend brunch or pancake day dessert! These pancakes are really simple to make, just mix up your strawberry pancake batter, simmer your rhubarb until soft and whisk up my quick and easy vegan vanilla custard. Then, layer everything together to make the most delicious giant pancake stack!

This recipe makes around six pancakes are serves two (or one if you're super hungry!). Everything is best eaten straight away, but you can refrigerate any leftover rhubarb compote or custard for a few days.

Makes six large pancakes

Pancake ingredients;

5 medium sized strawberries

150g plain flour

6g baking powder

1/2 tsp vanilla powder

200g plant milk                                                                

3g apple cider vinegar

Rhubarb compote ingredients;

4 stems rhubarb

50g caster or granulated sugar

6g cornflour

2 tbs water

Custard ingredients;

40g caster or granulated sugar

18g cornflour

1/2 tsp vanilla powder

12g vegan butter

200g plant milk + 20g plant milk

You will also need; a mixing bowl, two small bowls, whisk, spoon or ice cream scoop, saucepan, frying pan, spatula, a little oil or vegan butter for frying

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How to make your pancakes;

1. In your mixing bowl, mash your strawberries then add all the pancake ingredients together and set aside

2. Make your rhubarb compote. Wash your rhubarb stems then cut into 1" sized pieces

3. In your saucepan, roughly mix together the sugar and cornflour, then add your rhubarb pieces and shake the pan so that the sugar mixture coverers all of the rhubarb

4. Heat on a low-medium heat until the sugar has dissolved and all the rhubarb pieces have softened. If your rhubarb starts to stick, add some water a tbs at a time and turn the heat down a little. You should end up with a small bowl of stewed rhubarb compote. Set aside

5. Rinse out your saucepan and move on to making your custard. Add the sugar, vanilla, 200g plant milk and vegan butter into the saucepan and heat on a low-medium heat until everything has melted together

6. Mix the cornflour with 20g plant milk in a small bowl to form a smooth paste

7. Once the custard mixture has all melted together, slowly add the cornflour paste to the saucepan while continuously whisking. Keep whisking the custard until you can feel it start to thicken, then immediately pour into a small bowl or jug

8. Warm up your frying pan on a medium heat, then coat the surface with a little vegan butter or oil before pouring a scoop of pancake batter into the middle of the pan

9. As the edges of the pancake start to crisp, use the spatula to flip the pancake over to cool the other side. Once cooked, place on a plate and repeat until all the pancake mixture has been used up

10. Serve your pancakes by placing one pancake in the middle of a plate, spread a spoonful of rhubarb compote on top and a dollop of custard, then place another pancake on top

11. Repeat layering up the pancakes and filling until they are all stacked, then pour any remaining custard over the top. Now your pancakes are ready to eat!

Tips & Tricks!

• I like to use either soya or pea milk in this recipe

• These are my mixing bowls - https://amzn.to/489iB6s

• I always use this vanilla powder https://amzn.to/46GsRSC

• Add the cornflour mixture to the custard saucepan slowly and keep mixing! If you add it too fast or stop mixing, you may end up with cornflour lumps in the mixture

• You can place a piece of clingfilm on to the top of the custard to stop a skin from forming while you make the pancakes