Ingredients
Scale
- 1 cup All-purpose flour
- 1/4 cup Granulated sugar
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 3 large Eggs, separated
- 3/4 cup Whole milk
- 1 teaspoon Vanilla extract
- 1 cup Fresh rhubarb, chopped
- 2 tablespoons Unsalted butter, for cooking
- Powdered sugar, for dusting
- Fresh raspberries and mint leaves, for garnish (optional)
Instructions
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- In another bowl, beat the egg yolks until light, then add the whole milk and vanilla extract, mixing until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix; lumpy batter is okay.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter without deflating them.
- Preheat a skillet over medium heat and melt some of the unsalted butter. For each pancake, pour a scoop of the batter into the skillet.
- Cook until bubbles form on the surface and the edges start to look set, about 3-4 minutes. Carefully flip and cook for another 2-3 minutes until golden brown.
- Dust the pancakes with powdered sugar and serve them warm, garnished with fresh raspberries and mint leaves if desired.
Notes
Ensure egg whites are whipped to stiff peaks for the fluffiest pancakes. You can use buttermilk instead of whole milk for extra richness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg