3 stalks of rhubarb, sliced into 1-2cm thick pieces
6 tbsp water
3-4 tbsp honey
225g wholegrain flour
3 tsp baking powder
300ml apple juice or milk
A splash of olive oil, for cooking
Butter, to serve (optional)
To make the rhubarb
Put the rhubarb in a saucepan with the water. Cook over medium heat until tender, about 10 minutes. Swirl in the honey. Cook a little longer to thicken. Taste. Add more honey, if needed. This will keep in the fridge for up to 5 days.
To make the griddle cakes/pancakes
Whisk the eggs until frothy. Add the remaining ingredients. Stir until you have a smooth batter the consistency of yogurt. If it’s too thin, add a little more flour. If it’s too thick, add a little more juice.
Place a large frying pan, or two smaller ones, over medium-high heat. When the pan is hot, drizzle a little oil in the pan. Rotate or use a pastry brush to spread the oil evenly in the pan.
Dollop 2 dessert spoons of batter for each pancake (make them smaller or larger, if you like). Reduce the heat a bit and cook pancakes until you can see little bubbles working their way from the outside to the centre.
Once they reach the centre, the pancake is set and ready to flip. Cook for a minute or two on the other side. Don’t be tempted to press the pancake into the pan – it will squash out the air bubbles that make it light and fluffy.
Pile the warm pancakes on to the plates. Add a touch of butter, if you like. Cap with a dollop of the honeyed rhubarb – and some fresh strawberries, if you like.
You can also add a handful of squished fruit to the batter. Nuts and spices are also fun to throw into the mix.
Roses are in their prime and they’re a lovely pair with rhubarb. If you have some organic roses in your garden or dog roses in your local park, infuse the petals in some lightly warmed honey for 30mins to 1hr. Strain and use your rose honey in place of normal honey in this recipe. It’s utterly delicious, and will keep for several weeks in the fridge.