RHUBARB LOVER'S PANCAKES
Try these at the start of rhubarb season which is far too short. Serve with whipped cream.
Provided by Phoebe
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- Serve pancakes with remaining rhubarb sauce.
Nutrition Facts : Calories 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, Sodium 665.5 mg, Sugar 21.7 g
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Niku Sefa
[email protected]I love rhubarb pancakes and this recipe is one of the best I've tried. The pancakes were light and fluffy, and the rhubarb filling was tart and sweet. I'll definitely be making these again!
Ariadna Velazquez
[email protected]These pancakes were easy to make and turned out great! I used fresh rhubarb from my garden and they were delicious. I served them with butter and syrup and they were a hit with my family.
Abisak Karki
[email protected]I'm not a huge fan of rhubarb, but I thought I'd give this recipe a try. I was pleasantly surprised! The pancakes were light and fluffy, and the rhubarb filling was tart and sweet. I'll definitely be making these again.
Melissa Hollaway
[email protected]These pancakes were delicious! The rhubarb filling was the perfect balance of tart and sweet. I would definitely make these again.
Qadeer Qadeer
[email protected]I made these pancakes for a brunch party and they were a big hit! Everyone loved the unique flavor of the rhubarb. I'll definitely be making these again.
Theresa Sarpong
[email protected]These pancakes were a bit too tart for my taste, but my husband loved them. He said they were the best rhubarb pancakes he's ever had.
ASD 17H
[email protected]I love rhubarb pancakes and this recipe is one of the best I've tried. The pancakes were light and fluffy, and the rhubarb filling was tart and sweet. I'll definitely be making these again!
Dipson Gharti
[email protected]These pancakes were easy to make and turned out great! I used frozen rhubarb and they still turned out delicious. I served them with butter and syrup and they were a hit with my family.
Dsf Cjf
[email protected]I'm not usually a fan of rhubarb, but these pancakes changed my mind. The rhubarb was cooked perfectly and added a delicious flavor to the pancakes. I'll definitely be making these again!
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[email protected]These pancakes were a hit with my family! The rhubarb gave them a tart and tangy flavor that was perfectly balanced by the sweetness of the sugar and berries. I'll definitely be making these again.