Rhubarb Pancakes

John and I have been working over time to use up our massive rhubarb bush in the backyard.  We did our best with rhubarb cobbler, rhubarb cake, and rhubarb syrup, but the bush is on its last legs.  So, these rhubarb pancakes will probably be the last rhubarb recipe of the season. 

This recipe is super easy!  Just add cooked rhubarb to your favorite pancake batter!  Or, use this recipe:

• 1 1/2 cups flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted
• 1/2 cup cooked and drained rhubarb, plus extra for serving (check out the rhubarb syrup recipe to see how to make this!)

Combine your dry ingredients in a large bowl.  Make a well in the middle.

Add the milk, egg, and butter, and stir until smooth.

Add the rhubarb and stir until well incorporated.

Heat a non stick griddle over medium to medium low heat.  Add scoops of the batter to the pan, turning when golden brown.

One way to tell if it's golden brown: wait for these little bubbles to finish popping, then flip!

Top with a pat of butter and a spoonful of cooked rhubarb.  Enjoy!

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