Best 2 Rhubarb Lovers Pancakes Recipes
**Rhubarb Lovers' Pancakes: A Delightful Treat for Breakfast or Brunch**
Indulge in the tantalizing flavors of spring with our collection of rhubarb pancake recipes, a perfect addition to your breakfast or brunch menu. These delightful pancakes burst with the vibrant tartness of rhubarb, balanced by the sweetness of maple syrup and the fluffy texture of the pancake batter. From classic buttermilk pancakes to decadent Dutch baby pancakes, our recipes cater to every taste preference. Discover the perfect pancake recipe to satisfy your cravings and elevate your morning meal to a new level of culinary enjoyment.
OATMEAL RHUBARB PANCAKES
Fresh rhubarb from the farmers market inspired these hearty pancakes.
Provided by Alison M
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine flour, oats, brown sugar, cinnamon, baking soda, and salt in a large bowl. Mix milk and lemon juice in another bowl; stir in banana. Stir banana mixture into flour mixture; fold in rhubarb.
- Heat a griddle or large skillet over medium heat. Drop 1/4 cupfuls of batter onto the griddle and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side, about 2 minutes more. Repeat with remaining batter.
Nutrition Facts : Calories 379.5 calories, Carbohydrate 67.8 g, Cholesterol 1.6 mg, Fat 8.3 g, Fiber 3.7 g, Protein 9.2 g, SaturatedFat 1.2 g, Sodium 490.5 mg, Sugar 24.1 g
RHUBARB COMPOTE WITH VANILLA CRèME FRAîCHE & PANCAKES
Sugar and lemon is good - but put in a bit more effort and wow your pancake party guests
Provided by Good Food team
Categories Dessert, Dinner, Treat
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 140C/fan 120C/gas 1. Put the rhubarb pieces into a bowl and add the sugar, honey, a squeeze of lemon juice and 3 tbsp water. Mix well, then lay the pieces flat in a roasting tray. Split the vanilla pods in half, then scrape out the seeds and reserve for the vanilla crème fraîche. Add the vanilla pods to the rhubarb, then bake in the oven for 30 mins.
- Meanwhile, stir the vanilla seeds and icing sugar into the crème fraîche. When the rhubarb is cooked, drain the juices into a pan, then boil to thicken slightly. Mix the rhubarb with the stem ginger and juices, then spoon over pancakes. Top with a spoonful of vanilla crème fraîche and a sprinkling of lemon zest.
- Serve with our easiest ever pancakes. For recipe see 'Goes well with' above.
Nutrition Facts : Calories 343 calories, Fat 20 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.05 milligram of sodium
Tips:
- For the best results, use fresh rhubarb. If using frozen rhubarb, thaw it completely and drain off any excess liquid before using.
- To make sure the pancakes are cooked evenly, cook them over medium-low heat. If the heat is too high, the outsides of the pancakes will cook too quickly and the insides will be raw.
- Don't overcrowd the pan when cooking the pancakes. If you put too many pancakes in the pan at once, they won't cook evenly.
- Serve the pancakes immediately with your favorite toppings. Some popular toppings include butter, syrup, fruit, and whipped cream.
Conclusion:
These rhubarb lovers' pancakes are a delicious and easy-to-make breakfast or brunch recipe. The pancakes are light and fluffy, with a slightly tart flavor from the rhubarb. They're perfect for a special occasion or a weekend breakfast. So next time you're looking for a new pancake recipe to try, give these rhubarb lovers' pancakes a try. You won't be disappointed!
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