Rhubarb and Ginger Compote Pancakes

Method

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.