Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 417
- Carbohydrate: 63g
- Fat: 14g
- Fiber: 4g
- Protein: 9g
- Sugar: 22g
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