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 caloriescarbohydrate: 63.3 gcholesterol: 80.3 mgfat: 14.3 gfiber: 4 gprotein: 9.3 gsaturatedFat: 8.3 gservingSize: -sodium: 665.5 mgsugar: 21.7 gtransFat: : -unsaturatedFat: : -
Directions Rhubarb Lover's Pancakes
Directions
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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.