A richer, special-occasion version perfect for guests.
Serves 4
Ingredients
Rhubarb & Berry Compote
- 400 g rhubarb, chopped
- 150 g strawberries or raspberries (optional but recommended)
- 4–5 tbsp sugar (to taste)
- 3 tbsp water
- Zest of ½ lemon or orange
- 1 tbsp elderflower cordial (optional)
Fluffy Pancakes
- 200 g plain flour
- 2 tbsp caster sugar
- 2 tsp baking powder
- Pinch of salt
- Zest of 1 lemon
- 2 large eggs
- 300 ml milk
- 2 tbsp melted butter
- 1 tsp vanilla extract
- Butter for cooking
Custard
- 400–500 ml good-quality ready-made custard or homemade
- ½ tsp vanilla extract (optional upgrade)
To Finish
- 150 ml double cream, lightly whipped or mascarpone
- 2–3 tbsp toasted flaked almonds
- Honey or maple syrup drizzle
- Extra berries (optional)
Method
1. Make the compote
- Place rhubarb, sugar and water in a saucepan.
- Cook gently for 5–7 minutes until starting to soften.
- Add berries and cook 2–3 more minutes so fruit softens but keeps shape.
- Stir in citrus zest and elderflower cordial if using.
- Taste and adjust sweetness. Set aside.
2. Prepare pancake batter
- Mix flour, sugar, baking powder, salt and lemon zest in a bowl.
- In another bowl, whisk eggs, milk, melted butter and vanilla.
- Pour wet mixture into dry and stir until just combined. A few lumps are fine.
- Rest batter for 5–10 minutes if time allows (gives fluffier pancakes).
3. Cook pancakes
- Heat a frying pan over medium heat and add a little butter.
- Spoon batter into small rounds.
- Cook until bubbles appear on top (about 2 minutes).
- Flip and cook another 1–2 minutes until golden.
- Keep warm while finishing the batch.
4. Warm custard
Heat gently in a saucepan or microwave, stirring occasionally.
5. Assemble
Stack pancakes, pour over warm custard, spoon on compote, then add cream or mascarpone. Finish with toasted almonds and a drizzle of honey or syrup.
Brunch Host Tip
Serve everything in separate bowls so guests can build their own stacks — it looks generous and relaxed.
