We always say that every pancake needs a topping in life. You wouldn’t eat plain toast on it’s own, and we wouldn’t eat a plain pancake!
Don’t despair, though, toppings are a lot of fun! We’ve got recipes for everything from a Malibu Rum Syrup to Eggnog Buttercream on our website. We’ve also made some friends over at Blossom’s Syrup and they kindly sent us some samples of their delicious award-winning fruit syrups. Gorgeous bottles and gorgeous flavours make these guys the perfect pancake partner.
But they were so tasty, we didn’t just use them as a pancake topping. Today, we made sloe rhubarb crepes using their Sloe Syrup and oh my pancakes, was it tasty! The sloe syrup has a lovely sweet taste and an even lovelier tart berry kick to it. Perfect for rhubarb which can lose it’s natural zing if over-sweetened.
The recipe for the stewed rhubarb is below, and head over to our website for the recipe for the crepes and some lovely vanilla custard to go with!
Love & pancakes xx
1. Wash the rhubarb and chop into chunks about ½ an inch thick. Place the rhubarb in a saucepan with the sugar, orange juice and orange zest, and cook over a medium heat.
2. Heat until the orange juice starts to bubble, and then turn down to a low heat, letting the rhubarb simmer for 5-15 minutes until soft. It won’t take long to cook through if the rhubarb is ripe but it should be enough time to prep steps 1 and 2 of the crepe batter, so scroll down to find out how.
3. Many stewed rhubarb recipes suggest adding water to the fruit but this usually makes the mixture too wet. If needed, add 1tbsp of water but it’s best to allow the fruit to release its own juices first.
4. We’ve deliberately made sure this recipe isn’t too sweet as we’re adding the sloe syrup. If you’re not adding syrup, then double the sugar used, or try a teaspoon of honey.
5. Once cooked, stir through the sloe syrup and set aside the rhubarb. Now onto the crepes!
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