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Rhubarb Jam Pancake Stack

Rhubarb Jam Pancake Stack

By Rosebud Preserves
15 mins | Makes 6



  • Mixing Bowl
  • Fine Sieve
  • Sharp knife
  • Whisk or Fork
  • Non-stick frying pan
  • Measuring jug


  • 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

For Serving

  • 1 Jar Rosebud Rhubarb & Ginger Jam


Sieve 300g plain flour into large bowl. Add 2 tsp baking powder, 1 tbsp golden granulated sugar and mix thoroughly.

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.

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.

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.

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.

Layer up a stack of pancakes, spreading the top of each with a generous helping of Rosebud Rhubarb & Ginger Jam. Top the stack with Greek yogurt and a sprinkling of granola.

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