Easy Pancakes with Rhubarb Sauce is one of our kid friendly recipes. The batter is easy to mix up and doesn’t require anything fancy. The rhubarb sauce is optional, but it’s pretty easy to make and can made in advance and reheated for serving. Instead of rhubarb you can make strawberry sauce. You can also omit the sauce and throw a handful of blueberries or chocolate chips into the pancake batter and serve with maple syrup and butter. As always, we include gluten and dairy free options.
We talk you through making these pancakes in Episode 276 of our podcast. If you enjoy this recipe, you may also like our recipes for Strawberry Baked French Toast and Rhubarb Custard Cake.
Makes 12 or so pancakes
Ingredients
1 ½ cups all-purpose flour or gluten free 1-1 flour
1 tablespoon of baking powder
A pinch of salt
2 tablespoons butter or dairy free butter, melted
1 ¼ cups milk or dairy free milk
1 chicken or duck egg, lightly beaten
Rhubarb Sauce
2 tablespoons unsalted butter or dairy free butter
4 cups thinly sliced rhubarb (or strawberries, or a mix of both)
½ cup white sugar (or more, if desired)
1/4-1/2 cup water if necessary to thin the sauce
Instructions
In a small bowl, whisk together the flour, baking powder, and salt.
In a medium size bowl or a batter pitcher, whisk melted butter, milk, and egg. Add the dry ingredients into the wet ingredients until gently stir until just combined. Be careful not to over mix, a few lumps are fine! Set the batter aside and let it rest for around 10 minutes.
Heat a large skillet over medium to medium-high heat. Add a small pat of butter to the pan. If it sizzels, it’s ready for pancakes. Add 3-4 small pancakes (using about ¼ cup of batter each time) to the skillet. When bubbles start forming at the top and bottom is browned, flip and cook until browned and cooked through on the other side, usually a couple more minutes.
Continue until you’ve used up all of your batter. Serve immediately with butter and rhubarb or strawberry sauce or however you like your pancakes.
Rhubarb Sauce
Melt butter in a large skillet over high heat.
Stir in rhubarb and sugar; continue to cook, stirring constantly, until rhubarb is tender, 5 to 10 minutes. Add water, 1/4 at a time, if sauce is sticking or it too thick. Serve warm.