Celebrate the end of rhubarb season with this delicious Rhubarb Jam Pancake Stack from the team at Masham based Rosebub Preserves. Using their Rhubarb & Ginger Jam, alongside greek yoghurt and crunchy granola makes these the perfect treat no matter what the time of day For more recipe inspiration and to buy their range online visit rosebudpreserves.co.uk
Sloe picking season is here! If you’ve still got some sloe gin from last year lurking in the cupboard, put it to good use with this Sloe Gin Pancakes recipe from the team at Malton based Sloemotion. For more recipe inspiration and to buy their award-winning range of hedgerow spirits online visit www.sloemotiondistillery.com
Place the flours in a large bowl and whisk in the egg, then gradually whisk in the milk to form a batter. Stir in the granola. Heat a little oil in an 18cm based frying pan and add a ladle of the batter until the base is covered, cook for 1 minute or until golden, flip over and cook the same on the other side. Repeat to make 8 pancakes, keeping them warm, separated by squares of baking parchment. Remove the pith from the grapefruit and cut out the segments over a bowl, reserving any juice. Fill the pancakes with the segments and a drizzle of honey and fold into quarters.
Mix all the ingredients together in a blender except the 2 tablespoons of melted butter. Leave to stand for 30 minutes. Heat a non stick frying pan and just coat it with a little butter or oil. Add the melted butter to the pancake mixture and pour enough into the pan to coat the base. Swirl it around so that it covers all the pan. Cook for a few minutes until the underside of the pancake is golden brown and then turn it over with a spatula or flip it and cook the other side. Serve it immediately with filling or sauce, or if you wish, stack them with greaseproof paper between and reheat later. They can be cooled and frozen for up to one month.