This recipe might seem a little over the top with the pinkness and the sweetness, but it is surprisingly refreshing.

For the pancake batter:

100g flour

2 eggs

300ml milk

pinch of beetroot powder or other food colouring

a handful of chopped marshmallows

Combine the above, leaving the marshmallows out

Preheat a NON-STICK frying pan for a few minutes on a medium-high heat.

Add a large knob of butter and a good glug of neutral oil (e.g. groundnut) to the pan – once butter is melted pour the butter/oil mixture into a glass jug and set aside (do this each time to lubricate the pan for subsequent pancakes).

Return pan to heat and pour a ladle of batter into centre of pan (not too much – you don’t want thick pancakes!) – shake pan quite vigorously to spread the batter out – this vigorous shaking creates a nice marbled texture to the pancake and better colouring. Scatter a few marshmallows over the pancake.

After a minute or so the pancake should be cooked on one side and should slide around when you shake the pan – once this is happens, flip it and cook for a minute on the other side.


For the rhubarb filling:

Chop 200g of rhubarb and pop it onto a baking tray and scatter with 50g (or to taste) of sugar

Bake on 200C for 15 minutes

For the strawberry filling and topping:

Chop a handful of strawberries and pop them into a small pan, cover with a lid and keep on low temperature until the strawberries have released their juice

Mix with a handful of fresh strawberries for bright colour

Fill the pancakes with the fruits and top with some strawberries and a little mint

We also used a little pink candy floss for decoration and a few drops of rose water.