Why settle for sugar and lemon when you can create culinary crêpes du jour? This stewed rhubarb with soured cream and maple syrup topping goes wonderfully with our Perfect pancakes.
Firstly, prepare a batch of pancakes.
In a pan, combine the rhubarb, orange zest, caster sugar and vanilla essence. Cook over low-medium heat for 5-10 minutes, or until tender.
To serve, divide the topping between 4 pancakes and top with the soured cream and maple syrup.
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Please note that the nutritional information shown here relates to the topping alone.