Nutella rhubarb pikelets

METHOD

1. 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. 

2. 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.

3. 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.