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.
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)
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)
