Description
Fluffy pancakes with a sweet rhubarb and custard twist.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup milk
- 1 egg
- 2 tbsp melted butter
- 1/2 cup chopped rhubarb
- 1/4 cup custard
Instructions
- Mix dry ingredients in a bowl.
- Whisk milk, egg, and melted butter in another bowl.
- Combine wet and dry ingredients.
- Fold in chopped rhubarb.
- Heat a pan over medium heat.
- Pour batter onto the pan.
- Cook until bubbles form, then flip.
- Serve with custard.
Notes
- Use fresh rhubarb for best results.
- Adjust sugar based on rhubarb tartness.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Pan-frying
- Cuisine: British
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 10g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg