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Rhubarb Lover's Pancakes
Rhubarb Lover's Pancakes
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
70 minutes
Seasonal rhubarb pancakes with tangy rhubarb sauce folded in and drizzled on top.
Ingredients:
  • 5 cups chopped fresh rhubarb
  • 0.33333334326744 cup white sugar, or to taste
  • 1.5 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon white sugar
  • 0.5 teaspoon salt
  • 0.66666668653488 cup milk
  • 0.25 cup melted butter
  • 1 egg
  • 1.5 teaspoons vanilla extract
Instructions:
  • In a saucepan, simmer rhubarb in water until tender. Remove from heat, mix in sugar, and cool to room temperature for about 30 minutes.
  • In a large bowl, combine flour, baking powder, 1 teaspoon sugar, and salt. In a separate cup, mix milk, melted butter, egg, and vanilla. Combine the milk mixture with the flour mixture until a smooth batter forms. Fold in 1 cup of the cooled rhubarb mixture.
  • 1. Preheat a lightly oiled griddle over medium-high heat. Pour 1/3 cup of batter onto the griddle; cook until bubbles form and edges are dry, about 3-4 minutes. Flip and cook until browned, another 2-3 minutes. Repeat with the rest of the batter.
  • Drizzle the remaining rhubarb sauce over the pancakes before serving.

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