Silver Dollar Pancakes With Stewed Fruit Compote And Yogurt - cooking recipe

Ingredients

1 bunch rhubarb, trimmed, sliced
1/2 cup sugar
1 None apple, cored, chopped
1 None pear, cored, chopped
2 cups vanilla yogurt, plus extra to serve
4 None oat and coconut cookies, crumbled
-1 None Pancakes
1 None medium egg
2 tbsp maple syrup, plus extra to serve
1/4 tsp baking soda
1 cup 2% milk
1 cup self-rising flour, plus 2 tbsp, sifted
1/2 tbsp oat and coconut cookies, crumbled
1 1/2 tbsp butter, melted
None None passion fruit pulp, to serve
None None sliced strawberries, to serve
None None passion fruit pulp, to serve
None None sliced strawberries, to serve

Preparation

Place rhubarb in a medium saucepan along with 1/2 cup water. Sprinkle sugar over top then set aside 30 mins to macerate.
Cook rhubarb over medium heat for 8-10 mins, stirring occasionally, until tender. Add apple and pear and cook 1-2 mins, until just tender. Let cool.
Layer yogurt, stewed fruit compote and crumbled cookies in 4 serving glasses. Set aside.
For the silver dollar pancakes, beat together egg and maple syrup in a large mixing bowl. Whisk baking soda into milk. Add flour and milk mixture alternately to egg mixture and mix until smooth. Fold in cookies and butter.
Heat a little butter in a frying pan over medium heat. Working in batches, drop tablespoonfuls of batter into pan and cook 1-2 mins, until bubbles appear. Flip over and cook for 1 min. Transfer to a rack.
Serve silver dollar pancakes with yogurt, passionfruit pulp, sliced strawberries and extra maple syrup.