It’s Pancake Day on Tuesday – yippee! Or to give it it’s proper title ‘Shrove Tuesday’; the day before the start of Lent. Traditionally ‘Lent’ is a time for giving up for 40 days before Easter, and Shrove Tuesday was the day that everything in the house was gobbled up. Perhaps someone can tell me why the gobbling up involved: pancakes, Jif lemon juice, sugar, maple syrup and banana? But I mind not one jot. Pancake day is one of my favourite days of the year.
Pancake Day this year has also given two local firms a reason to collaborate on a lovely rhubarb pancake recipe which you’ll see below. St Ewe Eggs on the Roseland have teamed up with Proper Pancakes, a Cornish Street food vendor who you may remember from Christmas late night shopping in Truro.
St Ewe are celebrating their 10th birthday this year and, honestly, they are THE ONLY eggs we ever buy. Golden and gorgeous, and loads of double yolks too – particularly good for earning extra marks in Henry’s cookery classes at school. Nicky from Proper Pancakes is also a fan of St Ewe and is currently working on a new range of desserts and curds called ‘Podyn’
“We wanted a recipe for Pancake Day that pushed the boundaries and was in season. So our recipe for Rhubarb and Vanilla Curd topped Pancakes was created. Collaborating with Proper Pancakes has been fun. We expect to do more together in the future.” Rebecca from St. Ewe
ST EWE FREE RANGE EGGS X PROPER PANCAKES
Makes 6 pancakes
150g self-raising flour
1 St Ewe medium egg
Optional: dessert spoon of agave nectar or 50g caster sugar
Whisk up and leave to rest for 5 minutes, make sure the non-stick frying pan is piping hot, stir mix before ladling into the frying pan, fry for 2 minutes either side.
Rhubarb and Vanilla Curd:
200g rhubarb (Cornish preferably)
200g caster sugar
100g caster sugar
-125g unsalted butter (I use Cornish butter)
1tsp vanilla bean paste
1 whole St Ewe egg and 1 St Ewe egg yolk
Clean and slice the rhubarb, add to a pan with 200mls of boiled water and 200g of caster sugar. Bring to the boil and then simmer for approximately 25 minutes until the rhubarb has broken down and is cooked. It’s always a good idea to taste it to ensure it is properly cooked but beware, it will be very sweet and very sharp!
Whilst the rhubarb is cooking, combine the butter and remaining portion of caster sugar in a heatproof bowl sitting on a pan of simmering water. Stir gently for 10 minutes until the butter has melted and the mixture has thickened a little. Thoroughly whisk the egg and egg yolk and add to the bowl, continue to stir for a further 15 minutes to allow the curd to cook and thicken to the consistency of custard. Remove from the heat and whilst it is cooling, blend the cooked rhubarb until smooth. Combine both mixtures and allow to cool (this should take no longer than 50 minutes to ensure it is refrigerated within the hour).
To serve: stack the pancakes and drizzle the curd over the top, finish with a dollop of Rodda’s Clotted Cream and some crumbled pistachio nuts.