For pancakes with a quirky twist, flip up these New York-style,  yoghurt and buttermilk pancakes with delicious roasted rhubarb. It’s served with a cinnamon compote and honey yoghurt for a flavour explosion!



For the pancakes:

100g Fruyo Vanilla (0% fat)

220g plain flour

1 tbsp baking powder

1 tsp caster sugar

2 eggs

150ml buttermilk

25g butter


For the rhubarb compote:

240g Fruyo Vanilla

12 sticks Rhubarb

50g caster sugar

½ tsp ground cinnamon



Serves: 4



1. Put all pancake ingredients (except the butter) into a blender and mix until nice and smooth. Leave to rest for approximately 20 minutes.

2. For the rhubarb compote, preheat the oven to 180C /350 F/gas 4. Cut the rhubarb into 10cm/4” lengths and arrange in a single layer on a large baking tray.

3. Mix the sugar and cinnamon together and sprinkle over the rhubarb. Bake in the oven  for 8-12 minutes or until the rhubarb is just soft to touch.

4. Remove, cool and then using a fork lightly crush the rhubarb into a coarse puree.

5. Stir the pancake mixture and transfer to a jug. Melt a little butter in a frying pan. Pour enough batter in the centre of the pan to make a 7.5cm/3” disc. Gently fry for a minute until bubbles rise to the surface. Using a palette knife flip it over and cook for 30 seconds more until cooked and golden. Repeat with the remaining butter and pancake mixture.

6. To serve, stack the pancakes on a plate. Serve with the rhubarb and cinnamon compote, a dollop of yoghurt and drizzle with honey.