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VISITOR INFORMATION
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Not just for Pancake Day – try chef Alan Stewart’s recipe for spelt pancakes with Red Love caramel, bottle Yorkshire champagne rhubarb in Red Love apple juice and clotted cream.
Ingredients
Remove rhubarb from the jar and place the liquid in a pan.
Bring the liquid to the boil and reduce to a syrupy caramel.
Meanwhile, whisk together the pancake ingredients and leave to rest for ten minutes.
Warm a frying pan and add vegetable oil. Place a ladleful of mix in the pan and swirl so that it forms an even thin layer.
Fry gently until almost dry on the top, then flip with a spatula (or in the pan if you’re feeling brave), and cook for another minute.
Fill with the poached rhubarb stems, fold over and serve with clotted cream and a drizzle of Red Love caramel syrup.