Description
Light and fluffy rhubarb pancakes with a quick preparation and fresh flavor.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- Pinch of salt
- 1 egg separated
- 3 sticks rhubarb chopped
- 2/3 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil
Instructions
- Heat rhubarb in microwave for 1 minute and cool
- Separate egg yolk and white
- Mix flour sugar baking powder salt milk vanilla and yolk
- Whisk egg white to soft peaks
- Drain rhubarb and fold into batter
- Fold egg white into batter
- Cook pancakes in pan until golden on both sides
- Serve warm with syrup
Notes
- Do not overmix batter
- Drain rhubarb well
- Cook on low heat for best texture
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Pan-Fry
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 180
- Sugar: 6
- Sodium: 150
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 6
- Cholesterol: 35