Pancakes with Rhubarb Compote

Easy prepare-ahead pud

1. 1

   BLITZ - Break the egg into a blender. Add the milk, flour, groundnut oil and salt and blitz to a smooth batter.

2. 2

   REST - Transfer the batter to the fridge and leave to rest for 30 minutes.

3. 3

   COOK - Meanwhile, trim the rhubarb and cut into 5cm pieces. Squeeze the orange. Put the rhubarb pieces in a pan, add the orange juice and sprinkle with a tablespoon of xylitol or sugar. Cover the pan and cook on a low heat for 10-15 minutes or until the rhubarb is tender. Leave to cool slightly.

4. 4

   HEAT - To make the pancakes, heat a 20-cm non-stick frying pan. Drizzle a little oil into the pan, wipe it around with kitchen paper and put the pan back over a medium heat.

5. 5

   LADLE - Pour a ladleful of the batter into the pan and tilt it to spread the batter thinly and evenly over the base. Leave the pancake to cook for 30 seconds or until it starts to colour around the edges.

6. 6

   FLIP - With a palette knife, ease the edge of the pancake away from the pan. Shake the pan gently to loosen the bottom of the pancake and then flip it over. Cook for another 30 seconds before turning on to a plate.

7. 7

   SERVE - Top each pancake with warm rhubarb compote and serve immediately with vanilla ice cream.