Try these at the beginning of the far too brief rhubarb season. Add whipped cream to the dish.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 8 pancakes |
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
Instructions
- 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.
- Rhubarb sauce can be prepared the day before; store in refrigerator overnight.
- You can also use sugar substitute in this recipe.
Nutrition Facts
| Calories | 417 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 4 g |
| Protein | 9 g |
| Saturated Fat | 8 g |
| Sodium | 666 mg |
| Sugars | 22 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I made it as written and it was very good. The only thing I might try is to add a bit more milk to make it less lumpy. It didn’t cook evenly with how thick the batter was. Compote was delicious. I would make more of that and put it over vanilla ice cream!
it was so good!!!