Rhubarb and Apple Pancakes

• 1 1/2 cups SR flour
• 1/4 tablespoon 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. Whisk together the egg and milk. Stir through the flour mixture until smooth. Set aside.
2. PLACE the rhubarb, apple, sugar and water in a saucepan. Cover and simmer for 6-8 mins until tender.
3. COOK 1/4 cup measures in a non-stick pan until bubbles appear. Turn and cook for a further 1-2 minutes. Repeat with remaining mix. Serve pancakes topped with rhubarb mix, and a dollop of PHILLY cream.

PHILLY Cream

1. BEAT together the PHILLY, cream, icing sugar and vanilla until smooth.