Rhubarb and Apple Pancakes

• 1 1/2 cups SR flour
• 1/4 tablespoons caster sugar
• 1 teaspoon baking powder
• 1 egg
• 1 3/4 cups buttermilk
• 6 stalks rhubarb, cut into 5 cm lengths
• 2 Granny Smith apples, peeled, cored, cut into 8
• 2 tablespoons caster sugar
• 1/4 cup water
• Philly Cream
• 125g PHILADELPHIA Spreadable Cream Cheese, softened
• 1/4 cup thickened cream
• 2 tablespoons icing sugar
• 2 teaspoons vanilla

1. Combine flour, sugar and baking powder in a large bowl.
2. Whisk together the egg and milk.
3. Stir through the flour mixture until smooth.
4. Set aside.
5. Place the rhubarb, apple, sugar and water in a saucepan.
6. Cover and simmer for 6-8 mins until tender.
7. Philly Cream: Beat together the Philly*, cream, icing sugar and vanilla until smooth.
8. Cook 1/4 cup measures in a non-stick pan until bubbles appear.
9. Turn and cook for a further 1-2 minutes.
10. Repeat with remaining mix.
11. Serve pancakes topped with rhubarb mix, and a dollop of Philly* cream.

flour, caster sugar, baking powder, egg, buttermilk, stalks rhubarb, apples, caster sugar, water, cream, philadelphia, cream, icing sugar, vanilla

Taken from www.kraftrecipes.com/recipes/rhubarb-apple-pancakes-103980.aspx (may not work)