Puffed Oven Rhubarb Pancake

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
  • Ingredients
    • 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)
  • Directions
    1. Preheat oven to 425°F (220°C).
    2. Pour oil into a 10-inch (25 cm) oven-proof dish or cast iron skillet.
    3. Place dish in oven to heat oil. Meanwhile, prepare batter.
    4. In large bowl, whisk eggs well.
    5. Add milk and vanilla to the eggs and whisk until well blended.
    6. Add flour, sugar, cinnamon and salt to eggs and mix until batter is smooth.
    7. Remove hot dish from oven.
    8. Sprinkle rhubarb slices evenly on bottom of pan.
    9. Pour batter over rhubarb pieces and immediately return to oven.
    10. Bake pancake 20 to 25 minutes until puffy and golden brown.
    11. Sprinkle with confectioner’s sugar if using and serve immediately.

     

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