Rhubarb Lover's Pancakes recipe

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Ingredients

5 cups chopped fresh rhubarb
⅓ cup white sugar, or to taste
1 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon white sugar
½ teaspoon salt
⅔ cup milk
¼ cup melted butter
1 egg
1 ½ teaspoons vanilla extract

Nutrition Info

417.1 calories
carbohydrate: 63.3 g
cholesterol: 80.3 mg
fat: 14.3 g
fiber: 4 g
protein: 9.3 g
saturatedFat: 8.3 g
servingSize: -
sodium: 665.5 mg
sugar: 21.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place rhubarb in a saucepan with enough water to cover, bring to a boil. Reduce heat to medium, cover, and cook until tender, about 10 minutes. Remove from heat and stir 1/3 cup sugar into rhubarb mixture, set aside to cool to room temperature, about 30 minutes.

  2. Whisk flour, baking powder, 1 teaspoon sugar, and salt together in a large bowl. Whisk milk, melted butter, egg, and vanilla together in a cup, stir milk mixture into flour mixture to form a smooth batter. Stir 1 cup of the cooled rhubarb mixture into batter.

  3. Heat a lightly oiled griddle over medium-high heat. Drop batter by 1/3 cupfuls onto griddle, cook until bubbles form and edges are dry, 3 to 4 minutes. Flip pancakes, cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

  4. Serve pancakes with remaining rhubarb sauce.

Recipe Yield

8 pancakes

Recipe Note

Try these at the start of rhubarb season which is far too short. Serve with whipped cream.

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