For the compote:

2 rhubarb stalks, sliced into 3cm chunks on an angle

¾ piece of stem ginger, peeled and grated

1 small orange, juice and zest of

25g organic sugar For the pancakes:

2 Purely Organic eggs

260g plain flour

4tbsp organic sugar

2tsp baking powder

260ml organic milk, plus a little extra

2 heaped tbsp organic salted butter, melted

To Serve:

Maple Syrup

A handful of Pistachios, crushed

Organic natural yoghurt




Place all the ingredients for the compote into a saucepan along with a tablespoon of water. Bring to the boil momentarily and then simmer on a low heat for about 5-10 minutes, until the rhubarb is tender.Meanwhile, make the pancake batter. In a mixing bowl, combine the flour, baking powder and sugar.Make a well in the centre and add the eggs, milk and slightly cooled melted butter. Whisk, until smooth. If you find the mixture is too thick, add a tablespoon or two more milk to loosen the mixture. Remember, the thicker your mixture, the thicker your pancakes will be. Set aside in a pourable container until the compote is ready.Next, heat a frying pan over a medium heat. Once hot, lightly butter the pan and pour the batter out in a circular motion. When you see bubbles at the top and the edges start to dry out, flip the pancake using a spatula. Repeat until the batter is finished.To serve, stack the pancakes and top with compote, pistachios, maple syrup and (optional) a little natural yoghurt.

Good for you, Good for farms, Good for hens.
Keeping things simple here at Purely Organic.
Want this Miso Vegetable Ramen too? Check out our website for the full recipe.
Carefully hand picked just for you.

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