Rhubarb and Custard Pancakes

Fruity pancakes to enjoy on Pancake Day. A tasty snack or breakfast treat.
Ingredients
Serves: 6
  • For the pancakes
  • 150g plain flour
  • 2 eggs
  • 300ml milk
  • 15ml oil
  • Extra oil for frying
  • For the rhubarb
  • 50g caster sugar
  • 100ml water
  • 400g rhubarb
  • For the custard
  • 300ml Carnation Light Evaporated Milk
  • 50g caster sugar
  • 3 large egg yolks
  • 5 ml vanilla essence
  • Ridiculously easy!

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    10 mins

    Cook time
    20 mins

Each serving typically contains

  • Energy 1417kJ 337kcal 17%
  • Fat 12.4g 18%
  • Saturates 3.8g 19%
  • Sugars 26.7g 30%
  • Salt 0.29g 5%

of an adult's Reference Intake (RI)*
Energy per 100g: 686kJ/163kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. In a large glass bowl mix the sugar, egg yolks and vanilla essence together. Bring the Carnation Light evaporated milk to the boil and pour over the egg mixture whilst whisking. Place the custard over a saucepan of boiling water and stir until thickened.
  2. Slice the rhubarb about 2 cm thick. Pour the caster sugar and water into a shallow pan. Bring to the boil without stirring until it reaches soft ball stage, then add the rhubarb and cook for 2 minutes.
  3. Sieve the flour into a large bowl whisk in the eggs, oil and milk until smooth. Cover and leave to rest for 2 hours.
  4. Pour a little oil into a hot non-stick pan, pour in enough batter to cover the bottom of the pan. Cook for 1 minute, flip and cook for another minute until golden and cooked. Transfer to a plate and cover to keep warm.
  5. Fill the pancakes with the rhubarb and drizzle over the syrup then cover with custard.

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