February 28, 2008
Rhubarb-Orange Pancakes
Ingredients:
3/4 cup flour
3/4 cup buttermilk
2/3 cup diced rhubarb
1 tablespoon butter, melted
1 teaspoon baking soda
1/2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon orange extract or liqueur
1/4 teaspoon orange zest
1 egg
Directions:
Whisk together the egg, extract, zest and buttermilk in a small bowl or measuring cup. Set aside. In the medium bowl, whisk together the sugar, flour, salt and baking soda. Slowly whisk in the egg/buttermilk mixture until a smooth batter forms. It may bubble slightly. Fold in rhubarb. Spray a frying pan or griddle with nonstick spray or melt 1 tablespoon of butter. Heat the pan so that it feels warm when you hover your hand over it. Add about 1/2 cup of the batter into the middle. Cook until bubbles begin to appear and pop. Flip. Cook for about 2 minutes. Both sides should be golden brown.
Yields about 4-5 mid-sized pancakes.
I was excited to see that this month's In the Bag ingredients were rhubarb, orange and sugar. They are some of my favorite foods to cook with this time of year. I was thinking about making a dessert or a bread but then I thought pancakes might be fun. I really enjoyed them, there were bits of orange zest and tart rhubarb throughout and the pancakes were the height of fluffy perfection.
3/4 cup flour
3/4 cup buttermilk
2/3 cup diced rhubarb
1 tablespoon butter, melted
1 teaspoon baking soda
1/2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon orange extract or liqueur
1/4 teaspoon orange zest
1 egg
Directions:
Whisk together the egg, extract, zest and buttermilk in a small bowl or measuring cup. Set aside. In the medium bowl, whisk together the sugar, flour, salt and baking soda. Slowly whisk in the egg/buttermilk mixture until a smooth batter forms. It may bubble slightly. Fold in rhubarb. Spray a frying pan or griddle with nonstick spray or melt 1 tablespoon of butter. Heat the pan so that it feels warm when you hover your hand over it. Add about 1/2 cup of the batter into the middle. Cook until bubbles begin to appear and pop. Flip. Cook for about 2 minutes. Both sides should be golden brown.
Yields about 4-5 mid-sized pancakes.
My thoughts:
I was excited to see that this month's In the Bag ingredients were rhubarb, orange and sugar. They are some of my favorite foods to cook with this time of year. I was thinking about making a dessert or a bread but then I thought pancakes might be fun. I really enjoyed them, there were bits of orange zest and tart rhubarb throughout and the pancakes were the height of fluffy perfection.
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9 Comments:
I love that you've made pancakes Rachel, they look sooo good.
What a great way to add rhubarb tang along with the orange flavor--sounds delicious! Served with honey or did you use a syrup?
JEP: I used golden syrup.
Mmm delicious I can just imagine the fluffy pancakes with the tender rhubarb. Perefect match
I've been looking for some ways to use rhubarb--this looks like a great way to start!
Lovely execution, as usual. I love how you've taken the idea of mixing rhubarb with a sweet complement, but have used something a little unexpected (and different from the delicious but ubiquitous strawberry pairing!). These would probably be wonderful with clotted cream too. Maybe too much...but maybe not!
Where does one get rhubarb this time of year? I'm in Baltimore too and didn't see any at the Waverly Market last week... Care to share your source with a fellow rhubarb lover?
H Mart has had it for some weeks now. Forced rhubarb is available now, so I'd keep checking the farmer's markets.
The best rhubarb recipe I've seen this year. Great stuff!
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