Rhubarb Crumble Pancakes Recipe

Mix dry ingredients

In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 2 tablespoons granulated sugar and 1 tsp fine sea salt until evenly combined.

Combine wet ingredients

In a separate bowl, beat 1 large egg lightly. Whisk in 3 tablespoons whole milk, 3 tablespoons buttermilk, 2 tablespoons melted unsalted butter and 1 teaspoon vanilla extract until smooth.

Make batter

Pour the wet mixture into the dry ingredients and stir gently until just combined — some small lumps are fine. Do not overmix. Let the batter rest 5–10 minutes while you prepare other components; it will thicken slightly. If batter becomes too thick, stir in up to 1–2 tablespoons milk to reach a thick but pourable consistency.

Cook pancakes

Heat a nonstick skillet or griddle over medium-low to medium heat. Brush or add 1 tablespoon butter and swirl to coat. For each pancake, pour about 1/3 cup batter onto the griddle to make three even pancakes. Cook until bubbles form and the edges look set, about 2–3 minutes. Flip and cook until golden and cooked through, another 1–2 minutes. Keep cooked pancakes warm on a plate tented with foil while you finish remaining components.

Combine 2 cups chopped rhubarb, 1 tablespoon granulated sugar, 1 tablespoon light brown sugar, 3 tablespoons water and 1 tablespoon lemon juice in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally. Reduce heat to low and simmer 6–8 minutes until rhubarb is soft but still holds some shape. Stir in 1 teaspoon vanilla extract. If you prefer a smoother compote, mash lightly with a fork or use an immersion blender for a few pulses. Remove from heat and keep warm or cool slightly if making ahead.

Melt white chocolate

Place 1 ounce white chocolate in a heatproof bowl. Microwave in 10–15 second bursts, stirring between each, until melted and smooth. Alternatively, melt gently over a double boiler. Allow to cool slightly.

Make vanilla cream

In a chilled bowl, pour 1 cup heavy cream, add 1 tablespoon powdered sugar and 1 teaspoon vanilla extract. Whip with a whisk or electric mixer to soft peaks. Fold in the slightly cooled melted white chocolate gently until combined — you will have a thick, silky vanilla cream with white chocolate flavor. Chill briefly if it becomes too soft.

Place 1 cup halved strawberries, 1 tablespoon granulated sugar and 1 teaspoon lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until strawberries release juices and soften, 5–6 minutes. If sauce is too thick, add up to 1 tablespoon water. For a chunky sauce leave as-is; for a smoother sauce mash with a fork or pulse briefly in a blender. Remove from heat and cool slightly.

Preheat oven to 350°F (175°C). In a small bowl combine 3 tablespoons flour, 1 tablespoon rolled oats, 2 tablespoons light brown sugar and a pinch of salt. Cut in 2 tablespoons cold cubed unsalted butter with a fork or pastry cutter until mixture resembles coarse crumbs. Spread the crumble on a small baking sheet or ovenproof dish and bake 8–10 minutes until golden and crisp, stirring once halfway through to brown evenly. Cool to crisp — it will harden more as it cools. Alternatively, pan-toast the crumble in a skillet over medium heat, stirring frequently until golden, 6–8 minutes.

Stack three pancakes on a serving plate. Spoon 1/3 to 1/2 cup warm rhubarb compote over the pancakes so it cascades down the sides. Dollop or pipe about 2–3 tablespoons of the white chocolate vanilla cream on top or to the side. Drizzle 2–3 tablespoons strawberry sauce around or over the stack for color and brightness. Sprinkle the golden crumble generously (about 2 tablespoons) over the top for crunch. Shave or scatter the remaining 0.5 ounce white chocolate over the stack and garnish with fresh strawberries or mint if desired. Serve immediately so pancakes are warm and cream is chilled.