1 bunch fresh rhubarb trimmed washed cut into 4 cm lengths
2 Tbsp caster sugar
60 ml (¼ cup) water
1 cinnamon stick broken in half
70 g (⅓ cup) low-fat vanilla yoghurt to serve (optional)
80 g (½ cup) wholemeal self-raising flour
75 g (½ cup) self-raising flour
1 Tbsp caster sugar
60 g egg lightly whisked
310 ml (1 ¼ cups) buttermilk
100 g smooth ricotta
50 g chopped hazelnuts
- Place rhubarb, sugar, water and cinnamon in a medium saucepan. Cover and bring to a simmer over high heat. Reduce heat to medium. Cook, covered, for 5 minutes. Remove from heat and discard cinnamon. Set aside, covered, for 10 minutes. Transfer to a bowl.
- Meanwhile, to make pancakes, put the flours and sugar in a medium bowl. Whisk in the egg, buttermilk and ricotta until just combined. Stir in the hazelnuts.
- Cooking 2-3 pancakes at a time, spray a large non-stick frying pan with cooking spray and heat over medium. Add 1⁄3 cup of the batter to the pan for each pancake. Cook for 2-3 minutes or until light golden underneath and bubbles appear on the surface. Turn over and cook for 1 minute. Transfer to a plate and cover with a clean tea towel to keep warm.
- Serve pancakes warm. Top with rhubarb and yoghurt, if you like.