Description: This Rhubarb Pancake Skillet is a warm, comforting dish reminiscent of simpler times. It’s a large, oven-baked pancake studded with tart rhubarb, resulting in a delightful combination of sweet and tangy flavors. Perfect for a weekend brunch, a special breakfast, or even a comforting dessert, this recipe transforms the humble pancake into a shareable, impressive treat. It’s a guaranteed crowd-pleaser and a beautiful way to showcase the vibrant flavors of seasonal rhubarb. This recipe offers a nostalgic experience while providing a delicious and unique twist on traditional pancakes. It’s an effortless way to create a memorable meal, leaving your loved ones with a cozy and satisfied feeling.
Ingredients:
- 1 cup all-purpose flour
- 1 large egg
- 3/4 cup milk (whole milk recommended for richness, but any milk works)
- 2 tbsp melted unsalted butter (plus extra for greasing the skillet)
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 1/2 cup chopped fresh rhubarb (about 2 medium stalks)
- Optional: Drizzle of honey or dusting of powdered sugar for serving
Preparation:
Step 1: Preheat your oven to 400°F (200°C). This ensures the skillet heats evenly, resulting in a perfectly puffed pancake. While the oven preheats, generously butter a 9-10 inch cast iron skillet or any oven-safe skillet. Be sure to coat the bottom and sides thoroughly to prevent sticking. If you don’t have a cast iron skillet, use an oven-safe baking dish of similar size.
Step 2: In a large mixing bowl, whisk together the all-purpose flour, egg, milk, melted butter, granulated sugar, salt, and vanilla extract. Whisk until the batter is smooth and there are no lumps. Overmixing can develop the gluten in the flour, leading to a tough pancake. A smooth batter is key to a light and fluffy texture.
Step 3: Gently fold in the chopped rhubarb into the pancake batter. Be careful not to overmix. The rhubarb should be evenly distributed throughout the batter, ensuring each slice has a perfect balance of sweet and tart. If your rhubarb is particularly tart, you can toss it with a teaspoon of sugar before adding it to the batter.
Step 4: Carefully pour the rhubarb-infused pancake batter into the prepared hot skillet. Ensure the batter is evenly spread throughout the skillet. The hot skillet will start cooking the pancake immediately, creating a slightly crispy edge.
Step 5: Bake in the preheated oven for 18-22 minutes, or until the pancake is puffed, golden brown, and set in the center. To test for doneness, insert a toothpick into the center of the pancake. If it comes out clean, the pancake is ready. The baking time may vary slightly depending on your oven.
COOKING Rating: Easy
Why You Will Love This Recipe:
This Grandma’s Secret Rhubarb Pancake Skillet is a winner because it combines the simplicity of a classic pancake recipe with the sophistication of a baked dessert. The tartness of the rhubarb perfectly complements the sweetness of the pancake, creating a delightful flavor profile that is both comforting and exciting. It’s a one-pan wonder, meaning fewer dishes to wash, and it’s easily customizable to your taste preferences.
Unlike traditional pancakes that require constant flipping and attention, this skillet pancake bakes in the oven, freeing you up to prepare other parts of your meal or simply relax. The golden-brown, puffed-up presentation makes it a showstopper, perfect for impressing guests or treating your family to a special brunch.
The beauty of this recipe lies in its adaptability. While rhubarb is the star of the show, you can easily substitute other fruits like blueberries, raspberries, or even chopped apples. It’s a fantastic way to use up seasonal produce and create a dish that’s both delicious and nutritious.
Furthermore, this recipe is incredibly versatile. It can be served as a breakfast, brunch, dessert, or even a light lunch. Its warm, comforting flavors make it perfect for chilly mornings or cozy evenings. And with the simple addition of a dollop of whipped cream or a scoop of vanilla ice cream, it transforms into an elegant dessert that’s sure to please.
The nostalgic element of this recipe adds to its appeal. It evokes memories of home-cooked meals and family gatherings. The comforting aroma that fills the kitchen as it bakes is enough to make anyone feel warm and fuzzy inside. This isn’t just a recipe; it’s an experience.
Serving Suggestions:
- Drizzle generously with honey or maple syrup.
- Dust with powdered sugar for a classic touch.
- Top with a dollop of whipped cream or Greek yogurt.
- Serve with fresh berries on the side.
- Add a scoop of vanilla ice cream for a decadent dessert.
- A sprinkle of chopped nuts, such as pecans or walnuts, adds a nice crunch.
- A squeeze of fresh lemon juice brightens the flavors.
- Serve with a side of crispy bacon or sausage for a complete brunch.
- Accompany with a hot cup of coffee or tea.
- For a more sophisticated presentation, garnish with fresh mint leaves.
Tips:
- Use a well-seasoned cast iron skillet for best results.
- Ensure the skillet is hot before pouring in the batter for a crispier bottom.
- Do not overmix the batter to avoid a tough pancake.
- If rhubarb is very tart, toss it with a little sugar before adding to the batter.
- Adjust baking time based on your oven and skillet size.
- For a richer flavor, use melted browned butter in the batter.
- Experiment with different extracts, such as almond or lemon, for a unique twist.
- Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor.
- Store leftovers in the refrigerator and reheat in the oven or microwave.
- The batter can be made ahead of time and stored in the refrigerator for up to 24 hours.
Prep Time: 10 minutes
Cook Time: 18-22 minutes
Total Time: 30-35 minutes
Nutritional Information: (Approximate, per serving based on 8 servings)
- Calories: 220
- Protein: 5g
- Sodium: 200mg
Conclusion:
Grandma’s Secret Rhubarb Pancake Skillet is more than just a recipe; it’s a cherished memory in the making. It’s a simple yet elegant dish that brings warmth, comfort, and a touch of nostalgia to any occasion. Whether you’re looking for a show-stopping brunch centerpiece or a comforting dessert to share with loved ones, this recipe is sure to impress. The combination of sweet pancake batter and tart rhubarb is a match made in heaven, creating a flavor experience that is both familiar and exciting. So gather your ingredients, preheat your oven, and get ready to create a dish that will become a beloved tradition for generations to come. This recipe will quickly become a staple in your kitchen, perfect for showcasing seasonal rhubarb and creating lasting memories with family and friends. Enjoy!
Questions and Answers:
- Can I use frozen rhubarb instead of fresh?
- Yes, you can use frozen rhubarb. However, make sure to thaw it completely and drain any excess liquid before adding it to the batter. Frozen rhubarb can sometimes be a bit more watery than fresh rhubarb, so draining it will prevent the pancake from becoming soggy. You might also want to add a tablespoon of flour to the batter to compensate for the extra moisture.
- What can I substitute for rhubarb if I don’t have any on hand?
- If you don’t have rhubarb, you can substitute other fruits such as blueberries, raspberries, strawberries, chopped apples, or even cranberries. Each of these fruits will add a unique flavor profile to the pancake, but they all work well in this recipe. For apples, peel and chop them into small pieces before adding them to the batter.
- Can I make this recipe vegan?
- Yes, you can easily adapt this recipe to be vegan. Substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let it sit for 5 minutes to thicken). Use a plant-based milk alternative like almond milk, soy milk, or oat milk. And ensure your butter substitute is vegan. The rest of the ingredients are already plant-based.
- Can I make this pancake ahead of time?
- While the pancake is best served fresh, you can make it ahead of time and store it in the refrigerator for up to 2 days. Reheat it in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also reheat individual slices in the microwave, but they may become a bit softer.
- What size skillet is best for this recipe?
- A 9-10 inch cast iron skillet is ideal for this recipe. A skillet of this size will allow the pancake to puff up nicely and cook evenly. If you don’t have a cast iron skillet, you can use any oven-safe skillet of similar size. Just make sure it’s well-greased to prevent sticking. You can also use an oven-safe baking dish, but the shape of the pancake will be different.
