Fluffy Yoghurt Pancakes with Roasted Rhubarb

The Sunday Post- 

There's nothing better than picking something,cooking it, then eating all within an hour. Then serve the freshly picked Rhubarb with a sunday staple, pancakes, with creamy greek yoghurt for a perfect Sunday breakfast. Welł, it would be perfect if I didn't have to get up, and make it myself, but sadly neither of my cats have quite worked out how to do that yet, so I'll have to make it myself for a while yet (forever).

The fluffy yoghurt pancakes with a slight tartness, pair wonderfully well with the sweet and sharp rhubarb(wow.didn't realise how much that sounded like Masterchef!) If you don't have time to roast rhubarb, it also works well with yoghurt and fresh seasonal fruit, such as nectarines or try a quick berry sauce. 

I just like roasting the rhubarb with just with sugar, but feel free to add spices such as cinnamon, or orange zest would work particularly well.The leftovers can be served with porridge in the morning, or with a crumble topping or granola for a quick dessert. 

Ingredients

Rhubarb
sugar( i used three types, but that was just for photos)

175g self raising flour
1 tsp baking powder
1/2 tsp caster sugar
250g greek style yogurt
3tbsp milk
1 egg
butter/ flavourless oil/ coconut oil

1. wash the rhubarb, chop into even sized pieces
2. pop in a roasting sprinkle over sugar, roast until tender

3. when the rhubarbs cooked,mix together the flour, B.P, and sugar
4. pour in the yogurt, milk, and the egg. whisk until a smooth thick batter is formed
5. fry until golden and bubbles start to appear, then flip and fry until the other side is also golden 

6. Serve with extra yoghurt and the rhubarb 

Lemon, Almond and Polenta Cake

With summer on its way...Hopefully. I start using lemon, in a whole lot more recipes. This is just the start of it, unfortunately or fortunately, depending on how you look on it. This cake is one of my new favourites,as its so moist and it's really lemony, unlike some recipes which lack flavour, unless accompanied with lemon icing, but this isn't one of them.

I also love almonds, so this cake was right up my street. I have also used polenta in the past in cakes see here, and love the unusual crunchy texture it gives. I also love how this cake is gluten free, so I can eat as much as I like without getting a sore tummy.

Serve at afternoon tea, or as a easy summer dessert. Personally, i would chose the dessert option with greek yogurt, or if your feeling really fancy dollop on creme fraiche, sprinkle on thyme, or lemon thyme if your really trying to impress someone.

Ingredients

200g butter
200g caster sugar
200g almond flour
100g polenta 
1 1/2 tsp baking powder
3 eggs
2 lemons
125g icing sugar

1. preheat the oven to 180 °/ gas 4.
2. beat butter and sugar together until light and fluffy
3. in a separate bowl mix together the almonds, polenta and baking powder
4. beat in a little of the dry mix into the butter and sugar, followed by one egg
5. add the rest in, alternating between egg and the dry mix, finally beat in the lemon zest
6. place into your prepared tin, and into the oven for 40 mins, or until golden, and coming away from the sides
7. meanwhile, make the syrup: mix together the lemon juice and icing sugar, bring to the boil in a small saucepan (or in the microwave, until the sugar has dissolved.
8. once the cakes done, prick with a cake tester, pour over the syrup whilst the cakes are still hot. leave to cool fully in the tin
9. when cool, serve with greek yogurt and thyme if wished