RHUBARB LOVER'S PANCAKES

Rhubarb Lover's Pancakes image

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

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

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