Rhubarb & hazelnut pancakes

The sweetest, most tangy brunch using the pinkest English fruit - rhubarb. 

INGREDIENTS (serves 4)
200g English rhubarb - the pinkest stuff you can find!
150g caster sugar
150ml boiling water
1 fresh free range egg
100g self-raising flour
150ml whole milk
1/2 tsp baking powder
50g blanched hazelnuts
20g salted butter
4 tbsp crème fraîche

To poach the rhubarb, bring the caster sugar and boiling water to the boil in a small saucepan. Cut the rhubarb into 10cm long batons and add to the boiling water. Simmer for two minutes exactly, then take off the heat and leave to sit (the rhubarb will continue to cook whilst the water cools). 

Whilst the rhubarb is cooling, make your scotch pancake batter. In a food processor, blitz the egg, self-raising flour, baking powder and milk until completely smooth. Pour into a jug with a spout and leave the mixture to sit for 20 minutes. 

Whilst the mixture is sitting, it's time to toast the hazelnuts. Take a heavy bottomed frying pan and place on a high heat for a couple of minutes. Roughly chop the hazelnuts, not worrying if a few of them stay whole, and add to the hot pan. Toast for about 10 minutes, tossing regularly, being careful not to burn them. Once they are toasted, the rhubarb will have finished poaching. Remove it from the liquid using a slotted spoon, and put the liquid back on a high heat to turn it into a syrup. No need to add anything, just reduce the liquid for 15 minutes until it turns to a syrupy texture. 

Now it's time to cook the pancakes whilst the syrup is reducing. Remove the toasted hazelnuts from the frying pan and add the knob of butter to the pan. Once it has melted pour the batter into the hot pan in small circles (about 20cm diameter). If you're pan is large enough you should be able to do about three pancakes at a time. Fry the pancakes on a medium heat for a couple of minutes on each side before flipping over. The batter should make about 8 fluffy little pancakes. 

Finally the pancakes can be assembled. Pop two on each plate and top them with the poached rhubarb, crème fraîche, toasted hazelnuts and syrup.