Gordon Ramsay
Dish up Gordon’s souffle pancakes with rhubarb compote dusted with icing sugar for maximum impact
Serves 2
1. To make the pancakes, sift the flour into a large mixing bowl, make a well in the centre and pour in the egg yolks and 1 tbsp of sugar. Whisk together and slowly add the milk, whisking as you go.
2. Beat the whites in another bowl with an electric mixer until they just hold soft peaks. Add the remaining sugar and beat until the mixture holds stiff peaks. Gently fold the whites into the batter mixture.
3. To make the compote, split the vanilla seed and scrape out the seeds. Cut the rhubarb into 2 inch pieces. Melt a little butter in a pan and add the rhubarb, ginger, vanilla pod and vanilla seeds. Stir, and add the caster sugar. Peel 2 -3 pieces of lemon rind into the rhubarb and add 2 tablespoons of water to help the rhubarb to steam and break down, cook for 4 -5 minutes.
4. Melt a little butter in an extra frying pan and ladle in batter – cooking one large pancake at a time. Allow approximately 2 minutes of cooking on the first side and 1 minute on the second - making sure they’re cooked through and golden brown on each side. Remove to the serving plates.
5. Spoon a little compote onto the middle of the pancakes before gently folding over and dusting with icing sugar. Serve with vanilla ice-cream.
©Gordon Ramsay 200[8]. All rights reserved
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