Baked Rhubarb Pancakes - cooking recipe

Ingredients

1 cup strawberry jam
2 1/4 lbs rhubarb, trimmed and chopped
4 tbsp cornstarch, blended to a paste with a little water
1 2/3 cups all-purpose flour
8 None medium eggs
1 tsp vanilla extract
1 cup milk
1/2 cup sparkling mineral water
2 tbsp butter
1 cup heavy cream
1/3 cup sugar
1 tbsp powdered sugar
None None lemon balm sprigs, to decorate

Preparation

Place the jam and rhubarb in a saucepan and heat gently, stirring until the jam has melted. Simmer for 5 mins. Stir in the blended cornstarch and remove from the heat. Leave to cool.
To make the pancakes, sift the flour and a pinch of salt in a bowl. Make a well in the centre and add 4 of the eggs and the vanilla extract and beat with a balloon whisk, gradually incorporating some of the flour. Gradually whisk in the milk and mineral water to make a smooth batter. Leave to rest for 15 mins.
Preheat the oven to 375\u00b0F. Heat a little of the butter in a non-stick frying pan and spoon some of the batter into the hot pan. Swirl the pan to coat the base with the batter then cook until the underside is golden. Flip the pancake over and cook for a further minute. Remove the pancake and cook another seven pancakes with the rest of the butter and batter.
Whisk the rest of the eggs with the cream and sugar. Spread 2 tbsp of the rhubarb mixture onto each pancake and roll up. Cut each rolled pancake into 3 pieces and place, cut side up, in a large ovenproof dish. Pour over the egg and cream mixture. Bake for 35-45 mins until set and golden covering loosely with foil after 15 mins. Serve hot dusted with powdered sugar and decorated with a sprig of lemon balm.