Delicious Dutch Pancakes made with Ground Almonds and Super Pink Rhubarb, served with Freshly Whipped Vanilla Cream and Orange Zest. This recipe includes a step-by-step video and highlights roasted rhubarb in Blood Orange Juice.
1: Preheat the oven and prepare your frying pan.
2: For the rhubarb, combine chopped rhubarb, caster sugar, and orange juice in a bowl. Set aside to marinate.
3: For the pancake batter, mix the vegetable oil, plain flour, ground almonds, and caster sugar in a separate bowl.
4: In another bowl, whisk the beaten eggs, whole milk, almond extract, and vanilla extract together.
5: Combine the wet ingredients with the dry ingredients until smooth.
6: Fold in the melted butter.
7: Pour the batter into the prepared pan, then evenly distribute the marinated rhubarb on top.
8: Bake in the oven for 25 minutes, or until golden and set.
9: For the orange cream, whisk the double cream with icing sugar and orange zest until soft peaks form.
10: Serve the pancakes with the freshly whipped orange cream on top, dusted with icing sugar.
