Pancakes with Poached Rhubarb

Forgot it was Pancake Tuesday and don't want to miss out on the hype? Look no further. This is a full-proof pancake recipe that can be served with your favourite toppings and is PACKED with carbohydrates. I chose poached forced rhubarb. Forced rhubarb, for those of you in the dark, is rhubarb that has been forced to grow...in the dark. This process enables rhubarb to be harvested out of its typical growing season.

Serves 3

Ingredients:

low-fat yogurt

Pancakes

1 large egg

200g self raising flour

50g caster sugar

300ml buttermilk

Poached Rhubarb

140g forced rhubarb, cut into 2inch batons

85g caster sugar

85ml water

Method: 1). Firstly, poach the rhubarb. Put the sugar in a saucepan with the water and bring to the boil.

2). Then place the batons into the boiling syrup, cook for one minute the immediately remove from the heat, leaving the rhubarb in the syrup.

3). Next, weigh all the pancake ingredients into a large mixing bowl and whisk form a smooth thick batter.

4). Heat a large frying pan and coat with a little oil/Frylight. Spoon the mixture onto the pan, use approximately 2tbsp. per pancake. This should make approximately 6-9 pancakes.

5). Cook until the bottom is golden brown – approximately 4-5 minutes. Then flip over and cook for another couple of minutes.

6). Top with the yogurt and poached rhubarb.

7). Enjoy!

Nutritional Composition (per serving - 3 pancakes):

Energy (kcal): 536

Fat (g): 4.2

Saturates (g): 1.7

Carbohydrates (g): 105

Sugars (g): 56

Protein (g): 17

The Sports Chef