Rhubarb Jam Pancake Stack

BreakfastServes 6

For a hearty weekend breakfast this Rhubarb Jam Pancake Stack from the team at Masham based Rosebud preserves really hits the spot. Layer your homemade pancakes with tangy Rhubarb Jam paired with Greek yogurt and a sprinkling of Granola for a truly tasty morning treat. For more recipe inspiration and to buy online visit www.rosebudpreserves.co.uk


300g Plain flour
2tsp Baking powder
15g Golden granulated sugar
5 Large eggs
35g Unsalted butter (melted)
1 Vanilla pod, split, seeds scraped out
300ml Butter Milk
1 tsp Olive oil
1 jar Rosebud Rhubarb & Ginger Jam
1 Greek yogurt
1 handful Granola


  1. Sieve 300g plain flour into large bowl. Add 2 tsp baking powder, 1 tbsp golden granulated sugar and mix thoroughly.
  2. Create a well in the centre of the flour mixture with the back of your spoon, add 5 large eggs, 35g melted butter, vanilla and buttermilk.
  3. Whisk together either with a balloon whisk or fork until smooth. Set aside and leave to rest for 10 minutes before cooking, allowing the baking powder time to activate.
  4. Heat a small knob of butter and 1 tsp of olive oil in a non-stick frying pan over a medium heat. When the butter looks frothy, pour a circle of the batter, approximately 8cm wide. Cook the pancakes on one side for about 1-2 mins or until lots of tiny bubbles start to appear and pop on the surface, almost like a crumpet. Flip the pancakes over cook for a further minute on the other side.
  5. Carry on this process until all the mixture is used up. To keep the pancakes warm and moist, lay a warm damp cloth over the top of them until you are ready to serve.
  6. To Serve, layer up a stack of pancakes, spreading the top of each with a generous helping of the Rosebud Rhubarb & Ginger Jam. Top the stack with Greek yogurt and a sprinkling of granola. Enjoy!