The possibilities are almost endless on what to do with it. But I like to be different. Strawberry-Rhubarb Pie. Raspberry Rhubarb Muffins. Dessert Bars. Oatmeal-Rhubarb Squares. The list goes on…
When in doubt, turn to Google. I love Google. Everything you want in a few simple clicks. Well almost everything. Breakfast dishes using this wonderful vegetable are extremely limited.
I found lot of recipes for rhubarb syrups to pour over my beloved breakfast dish. Is it because vegetables in a breakfast pancake just sounds weird? Is that why nobody has done this? I was greatly disappointed at the lack of results Google showed me.
I found Allotment 2 Kitchen’s Recipe but didn’t want to mess with cooking the rhubarb first. I’m a simple kind of girl. I don’t like a lot of steps. Especially first thing in the morning. It’s simply not possible to follow a recipe with multiple steps before my coffee has taken effect. I’m a throw it in a bowl and stir type of breakfast person. Save the detailed things for brunch.
Further searching resulted in flavorless a baked pancake with chunks of rhubarb. It didn’t impress me.
This brought me to my question, how can there be almost no recipes for a rhubarb pancake? I decided I needed to correct this problem. So here it is….
Strawberry Rhubarb Pancakes
1/2 C Whole Wheat Flour
1/4 C All Purpose Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
2 Tbs Sugar
2 tsp Ground Cinnamon
3/4 C Milk
2 Tbs Unsalted Butter, melted
2 tsp Vanilla Extract
1/2 C Strawberries, diced
1/2 C Rhubarb, finely diced-saves you from cooking it first to make it tender