Head pastry chef and rhubarb aficionado Penny Rabbit from OXO has come up with the ultimate recipe to transform your leftovers from Sunday lunch into a cloudlike pancake full of fluffy deliciousness. Making the most of ingredients has never been ‘batter’! 

Ingredients (Serves 1)

For the soufflé

70g Left over custard

1 Egg white

70g Sugar

For the rhubarb compôte

100 g Rhubarb

50g Sugar

1 each Cloves

1/2 Orange zest

For the pancake: (makes 6-8 pancakes)

30g Unsalted butter melted (extra more for frying)

150g Plain flour

325ml Milk

1 large Egg

1 pich Salt


Rhubarb compôte

  1. Clean rhubarb, chop ends off and chop in approx. 2cm cubes.
  2. Add all ingredients into a pan and bring to the boil on low heat.
  3. Cook mixture until rhubarb is tender. Set to side to cool.


  1. Sift flour and salt into a large mixing bowl
  2. Make a well in the centre of the flour and break an egg into it
  3. Whisk egg, incorporating any bits of flour from around the edge of the bowl
  4. Whilst whisking, gradually add small quantities of the milk (don't worry about any lumps as they will eventually disappear as you whisk)
  5. When all the liquid has been added, use a rubber spatula to scrape any additional flour from around the edges into the centre
  6. Whisk until the batter is smooth, with the consistency of thin cream
  7. Melt butter in a pan
  8. Once the pan is very hot, turn down the heat to medium and produce a test pancake to see if you're using the correct amount of batter. (2 tbsp. is about right for an 18cm/7in pan). As soon as the batter hits the hot pan, tip it around from side to side to evenly coat the base
  9. It takes approximately 30 seconds to cook the pancake; you can lift the edge with a palette knife to see if golden brown on the underside. Flip the pancake over with a pan slice or palette knife to brown on the other side. Simply slide out of the pan onto a plate once cooked.

Custard Soufflé

  1. Whisk the cold egg whites with the sugar until soft peaks are forming.
  2. Split mixture in half and carefully fold the custard into the mixture before folding through the other half.

To serve, fill the pancake with 1-2tbsp of the rhubarb compôte (you can use any other fruit compôte depending on what’s in season). Add 2-3tbsp soufflé mix into the pancake and fold as you wish. Set into a preheated oven at 200C for approximately 5mins until the soufflé has risen. Serve with additional compôte and icing sugar.

Oxo Tower's musings

'At OXO, we feel strongly about making the most of every morsel of the incredible produce we are lucky to serve in the Restaurant, Bar and Brasserie. Over the years, with the support of the Sustainable Restaurant Association, we have worked hard to reduce food waste in all areas, though we understand that it can be challenging to make every ingredient go that extra mile'.

Thanks to OXO Tower Restaurants for contributing the recipe and photo.