Rhubarb and ginger pancakes

Add the water and sugar to a pan and heat gently. Simmer and cook for about 5 minutes or until the rhubarb is soft.

Sieve together the flour and bicarbonate of soda in a bowl, and then stir in the sugar. Make a well in the middle and add the ginger, whole egg and egg yolk. Mix together and then slowly add the buttermilk, beating until the mixture forms a smooth, thick batter.

In a clean bowl, whisk the egg white with a pinch of salt to form soft peaks. Gently fold into the batter using a large metal spoon.

Heat a little butter in a frying pan. Pour a generous tablespoon of the batter into the pan and swirl to a circle, about 8cm. Cook over a medium heat for about 3 minutes and then flip over and cook for a further 2-3 minutes until risen and golden. Repeat until all the batter is used.

Layer the pancakes in a stack and generously drizzle with the rhubarb.