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- 2 Tbsp canola oil (30 mL)
- 1 cup chopped rhubarb (2-3 stalks) (250 mL)
- 4 eggs (4)
- 3/4 cup 1% milk (175 mL)
- 1 tsp vanilla extract (5 mL)
- 3/4 cup all-purpose flour (175 mL)
- 2 Tbsp granulated sugar (30 mL)
- 1/2 tsp cinnamon (2 mL)
- 1/2 tsp salt (2 mL)
- 1 Tbsp confectioner’s sugar (15 mL) (optional)
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- Preheat oven to 425°F (220°C).
- Pour oil into a 10-inch (25 cm) oven-proof dish or cast iron skillet.
- Place dish in oven to heat oil. Meanwhile, prepare batter.
- In large bowl, whisk eggs well.
- Add milk and vanilla to the eggs and whisk until well blended.
- Add flour, sugar, cinnamon and salt to eggs and mix until batter is smooth.
- Remove hot dish from oven.
- Sprinkle rhubarb slices evenly on bottom of pan.
- Pour batter over rhubarb pieces and immediately return to oven.
- Bake pancake 20 to 25 minutes until puffy and golden brown.
- Sprinkle with confectioner’s sugar if using and serve immediately.
Puffed Oven Rhubarb Pancake
Puffed oven pancakes are a cross between Yorkshire pudding and classic pancakes. They come out of the oven all puffed up and golden; it’s very impressive. But they deflate quickly, so be sure to serve it right away. Canola oil is perfect for this recipe that requires a hot pan and hot oil for success.
- Servings
- 4 people
Nutritional Analysis
- Serving Size
- 1/4 pancake
- Servings
- 4
- Calories
- 277
- Total Fat
- 13.4 g
- Saturated Fat
- 2.4 g
- Cholesterol
- 195 mg
- Sodium
- 324 mg
- Carbohydrates
- 27.3 g
- Fiber
- 1.3 g
- Sugars
- 9.7 g
- Protein
- 10.8 g
- Potassium
- 246 mg