Equipment

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

Ingredients

• 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.

Shop the related products:

• Rhubarb & Ginger Jam
• Rhubarb & Orange Jam
• Rhubarb & Strawberry Jam