Nutella rhubarb pikelets
INGREDIENTS for 6 portions
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400g rhubarb, cut into 5cm lengths
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1 tbsp maple syrup
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320ml semi-skimmed milk
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125g wholemeal self-raising flour
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125g strong bread flour
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½ tsp salt
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½ tsp baking powder
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1 tsp fast-action dried yeast
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2 tbsp sunflower oil, for frying
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200g 0% fat Greek yogurt
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50g walnuts, finely chopped
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90g Nutella (1 heaped teaspoon (15g) per portion)
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Drizzle any rhubarb roasting juice around the plate
To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!
METHOD
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For the rhubarb:
- Preheat the oven to 180c/fan 160c/Gas 4.
- Place the rhubarb in a deep sided roasting tray, drizzle over the maple syrup, then cover tightly with foil, cook for 15 minutes. Remove from the oven and allow to cool totally before using.
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For the pikelet batter:
- Warm the milk in a small saucepan for 30 seconds until just tepid. Remove from the heat
- Add the flours, salt, baking powder and yeast to a medium mixing bowl, whisk to combine then make a well in the centre.
- Pour in the warmed milk into the bowl and whisk well together until smooth. Cover tightly with a piece of clingfilm and set aside for 10 minutes until tiny bubbles start to appear on the surface.
- Heat a large frying pan over a low-medium heat. Add a little of the sunflower oil to the pan and carefully wipe around using kitchen paper.
- Ladle the batter into the pan to make two pikelets 8cm in diameter, spacing them well apart. Cook for 3-4 minutes until tiny holes appear on the surface and the batter is no longer wet. Flip each one and cook for a further 1 minute on the other side.
- Remove from the pan, wrap in tin foil to keep warm and repeat step 7 until all of the batter is used.
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To Serve:
Place one warmed pikelet on a serving plate, top with two or three pieces of the rhubarb, spoon over a tablespoon of 0% fat Greek yogurt, a sprinkle of chopped walnuts and spoon over 1 heaped teaspoon (15g) of Nutella per portion. Drizzle any rhubarb roasting juice around the plate.
