Description
Bright, tangy Rhubarb Pancakes that celebrate spring produce with a fluffy batter and a tangy finish.
Ingredients
- 1 and 1/2 cups fresh Rhubarb, sliced
- 1 medium Lemon, juiced
- 1/2 cup Granulated Sugar
- 8 tablespoons Unsalted Butter, melted
- 1 and 1/2 cups Whole Milk
- 1 and 1/2 tablespoons Vanilla Extract
- 2 cups All-Purpose Flour
- 1/4 cup Granulated Sugar
- 1 tablespoon Baking Powder
- 2 teaspoons Baking Soda
- 1 teaspoon Kosher Salt
- 2 large Eggs, lightly beaten
- Whipped Irish Butter, for serving
- Maple Syrup, for serving
Instructions
- Cook rhubarb, sugar, and lemon juice in a skillet over medium until boiling, about 2-3 minutes.
- Melt butter in a saucepan over low heat, then stir in warm milk and vanilla after cooling for 5 minutes.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Combine warm milk mixture into the flour until a lumpy batter forms. Add eggs and 1/2 cup cooked rhubarb, resting the batter for 10 minutes.
- Warm a griddle over medium heat and ladle 2 rounds of batter at a time. Cook until edges set, flip and cook until golden.
- Serve pancakes with cooked rhubarb, a dolop of whipped Irish butter, and maple syrup.
Notes
For variations, try adding strawberries or spices like cardamom for flavor twists. Make sure to adjust sugar levels based on taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American