Rhubarb And Rice Flour Pancakes,
By Karimah bint Dawoud, muslim chaplain & well being writer.
I love rhubarb not because of its great taste but because it’s good for me. It looks like red celery with its long tubular stems and like celery it is full of calcium, 1 cup provides a tenth of your daily requirements, it’s also high in vitamin K, lutein and those wonderful anti-aging anti-oxidants. I love markets and farmers markets in particular, that sense of just out of the groundness and its helps me know what’s really in season in the UK rather than some of the those outdated charts.
With growing allergy to wheat intolerance, these great little pancakes are low fat, wheat free and made with soya milk.
5 stalks rhubarb
1 cup of rice flour
1 cup of soya milk
1 tsp cinnamon
1 tsp ginger
1 tsp tumeric
honey and lemon for serving
• wash rhubarb and cut of both ends
• cut stalk into 3cm pieces, if the rhubarb starts to tear back-go with it and rip that bit off, it’s OK
• place in small saucepan with 1/4 cup of water bring to boil, turn down low and simmer with lid on for 5-10 minutes, check after 5 minutes that there is enough fluid in pan and cover again and simmer another 5 minutes, 10 minutes in total, turn heat off and cool
• Pancakes-place 1 cup of rice flour in jug ,add the spices, add the egg and 1 cup of milk and whisk, I use a small hand held cocktail whisk but do whatever suits you
• using a small frying pan about 20cm across approx, brush the pan with a pastry brush, dipped and wipe off excess, in sunflower oil.
• pour about 1/4 of a cup of the batter into the pan and swirl around by tipping the pan from side to side
• leave it for a minutes till you start to see bubble holes appearing in the pancake
• using a metal spatula/frying spatula, start lifting the sides of the pancakes, gently round all teh edges, when you can get complete under the pancake without difficulty , its time to turn it over.
• you can flip and dip it if you like, I’m not that brave and would rather just turn it over, the pancake is so small that the spatula fits underneath
• let it cook a few minutes on the new side then remove from pan and place on clean plate
• serve with rhubarb, soya yoghurt, a squeeze of lemon and drizzle with honey…hmmmm