- 5 cups chopped fresh rhubarb
- 1/3 cup white sugar, or to taste
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon white sugar
- 1/2 teaspoon salt
- 2/3 cup milk
- 1/4 cup melted butter
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 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.
07/25/2019
recipepes.com
rhubarb lover's pancakes, recipe
PT15M
PT1H
5
455 calories
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