SEMOLINA PANCAKES WITH RHUBARB

ingredients for Slow- roasted rhubarb:

1. 500g rhubarb

2. 3 tbsp honey

3. 2 oranges

4. 2 whole star anise

5. 1.5cm piece of fresh ginger

6. 1 vanilla pod

ingredients for pancakes:

1. 750ml luke warm water

2. 375g fine semolina

3. 7g dried yeast

4. 2 tsp baking powder

5. 1 tbsp caster sugar

6. 1 tbsp plain flour

7. 1 tsp salt

ingredients to serve:

1. crème fraîche or coconut yogurt (for dairy free)

2. maple syrup

3. pistachios

4. fresh mint

direction for making pancake batter:

1. mix the semolina, dried yeast, baking powder, caster sugar, plain flour and salt to a bowl, mix and make a well in the centre.

2. pour in 750ml of lukewarm water and whisk to a smooth batter.

3. cover and set aside in a warm place for 1 hour (until batter doubles in size and becomes frothy).

direction for Slow- roasted rhubarb:

1. heat the oven to 150°C.

2. trim the ends of the rhubarb and cut across on the diagonal into 5cm pieces. 

3. Put into a ceramic baking dish that will take the amount in a single layer snugly.

4. juice the oranges.

5. peel and thinly slice the ginger.

6. drizzle over the honey and pour the orange juice on top. add the star anise, ginger. split and scrapped out the seeds of the vanilla pod and add both to the baking dish 

7. cover tightly with foil and roast for 30 minutes,

8. remove from the oven but leave the foil in place for 10 minutes and leave to cool.

direction for cooking pancakes:

1. place a large frying pan over medium high heat. when hot brush with and of butter.

2. add a ladle full of the batter to the pan and cook for 2 minutes until little bubbles appear on the surface. flip and cook on the other side until golden brown. remove from the pan and repeat the process with the remaining batter.

3. to serve stack 2-3 pancakes on a plate and top with a dollop of crème fraîche, a couple of rhubarb pieces a scatter of chopped pistachios and mint. finish with a drizzle of maple syrup.

4. enjoy!