Description
Bright, tangy Rhubarb Pancakes bring a twist to a classic breakfast favorite with sweet maple syrup and tart rhubarb.
Ingredients
Scale
- 1 and 1/2 cups fresh Rhubarb, sliced on the bias
- 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 the rhubarb: In a skillet, add the sugar, lemon juice, and rhubarb. Heat over medium until boiling. Stir and cook for 2-3 minutes until sugar dissolves and rhubarb is tender but holds shape.
- Make the pancake batter: Melt butter in a saucepan over low heat. Add milk and warm without boiling. Let cool, then stir in vanilla. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt. Gradually add milk mixture to dry ingredients until lumpy. Whisk in eggs and 1/2 cup of cooked rhubarb. Let batter rest for 10 minutes.
- Cook pancakes: Heat a griddle over medium to medium-low heat until slightly smoking. Pour 2 rounds of batter on the griddle and cook until edges set, about 30-45 seconds. Flip and cook for another 45-60 seconds. Keep pancakes warm in a 200°F oven.
- Serve: Top pancakes with cooked rhubarb and syrup, add a dollop of whipped Irish butter, and drizzle with maple syrup.
Notes
Keep batter lumpy for better texture. Use a well-seasoned griddle for even cooking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 340
- Sugar: 20g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 70mg