Hello again, everyone! Here’s to another great summer season of fresh veggies and fruit! So…does anyone have leftover rhubarb? I still had about four stalks leftover from Week #1’s box so I decided to make some Strawberry Rhubarb Pancakes for breakfast this morning with the remains of this week’s strawberries, which, surprisingly, have kept until now. They actually have become a bit soft, which makes them perfect for this recipe.
I found this recipe for Strawberry Rhubarb Yogurt Muffins and adapted it to make a looser batter, appropriate for pancakes. I also made a couple of other changes, based on what I had available.
Strawberry Rhubarb Yogurt Pancakes
- 2 cups all-purpose flour*
- 2 tsp. baking powder
- ½ tap. Salt
- ¼ cup butter
- ¼ cup vegetable oil
- ¾ cup sugar
- 1 egg
- 4 oz strawberry banana yogurt
- 4 oz plain Greek yogurt blended with 1/2 – 3/4 cup water
- 3 Tbsp Amaretto
- 1/2 tsp vanilla extract
- ¾ cup chopped rhubarb (one large piece)
- 1 cup chopped strawberries
- Preheat a large skillet over a medium flame. Watch the pan carefully to make sure it doesn’t burn. If it starts to get too hot, lower the flame.
- In a large bowl, cream together the butter, sugar and oil until smooth.
- In a separate bowl, combine the first four dry ingredients.
- Add the egg, yogurt, vanilla and amaretto to the sugar mixture and blend well. Sowly add the dry mixture.
- Add the rhubarb and strawberries, fold in. Allow the strawberries to get smashed in order to release juices into the mixture.
- Use Canola oil spray to coat the pan. If you only have butter, try to coat as evenly as possible, and then wipe the pan with a paper towel to remove excess butter.
- Pour a test pancake. If the batter is still too thick, add some more water and/or Amaretto. Remix and pour again.
*For flour, instead of all purpose I use 3 parts whole wheat flour to 1 part millet flour, which I grind myself from the whole grain. It comes out pretty coarse, but makes for an interesting texture.