Rhubarb pancakes

Fluffy Rhubarb Pancakes
Ingredients:
• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup rhubarb, finely chopped
• Butter or oil for cooking
Directions:
1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
4. Gently fold in the finely chopped rhubarb.
5. Heat a large skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown and cooked through.
7. Remove from the skillet and keep warm. Repeat with the remaining batter.
8. Serve the pancakes warm with your favorite toppings.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 250 kcal | Servings: 4 servings

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