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My review
Rhubarb Lover's Pancakes
65
Phoebe
"Try these at the start of rhubarb season which is far too short. Serve with whipped cream."
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Ingredients
1 h 10 m servings 417Original recipe yields 4 servings (8 pancakes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- Rhubarb sauce can be prepared the day before; store in refrigerator overnight.
- You can also use sugar substitute in this recipe.
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Reviews
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6/1/2019
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....