Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary

cook:
20 mins
additional:
30 mins
total:
1 hr 10 mins
prep:
20 mins
Servings:
4
Yield:
8 pancakes
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Rhubarb sauce can be prepared the day before; store in refrigerator overnight.

You can also use sugar substitute in this recipe.

Nutrition Facts

417 calories; protein 9.3g; carbohydrates 63.3g; fat 14.3g; cholesterol 80.3mg; sodium 665.5mg. Full Nutrition
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