Rhubarb Lover's Pancakes

These pancakes are for rhubarb season, which is far too short. Fresh-made rhubarb sauce goes in the pancake batter, and is also served on top.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 417 Calories

Ingredients

• 1 egg
• 1 tablespoon baking powder
• 1 teaspoon white sugar
• 5 cups chopped fresh rhubarb
• 1.5 cups all-purpose flour
• 1.5 teaspoons vanilla extract
• 0.5 teaspoon salt
• 0.66666668653488 cup milk
• 0.25 cup melted butter
• 0.33333334326744 cup white sugar, or to taste

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Serve pancakes with remaining rhubarb sauce.