For the stewed rhubarb, place the rhubarb, sugar, cinnamon, vanilla seeds and pods, lemon juice and 150ml of water in a medium saucepan, bring to a boil and then reduce heat to a slow simmer. Cook until rhubarb is soft and falling apart. Add a little extra water if needed to prevent rhubarb burning. Remove and allow to cool slightly.
For the pancakes combine Laucke Scone Mix, eggs, Jalna sweet and creamy yoghurt, and salt. Mix until smooth with a whisk or stick blender. The batter should be the consistence of honey, if needed adjust batter with more flour or water.
Next mix in the apples and poppy seed into batter with a wooden spoon. Heat a large non stick fry pan to medium heat. Fry both sides of even sized pancakes in a little butter and repeat with the rest of the batter.
Serve pancakes hot with a dollop of Jalna sweet and creamy yoghurt and a spoonful of stewed rhubarb.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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