Celebrate

Puffed Oven Rhubarb Pancake

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.

Prep Time

Servings

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)

Preheat oven to 425°F (220°C).
Pour oil into a 10-inch (25 cm) oven-proof dish or cast iron skillet.
Place dish in oven to heat oil. Meanwhile, prepare batter.
In large bowl, whisk eggs well.
Add milk and vanilla to the eggs and whisk until well blended.
Add flour, sugar, cinnamon and salt to eggs and mix until batter is smooth.
Remove hot dish from oven.
Sprinkle rhubarb slices evenly on bottom of pan.
Pour batter over rhubarb pieces and immediately return to oven.
Bake pancake 20 to 25 minutes until puffy and golden brown.
Sprinkle with confectioner’s sugar if using and serve immediately.

Ingredients

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)

Did you know?

When used in dairy cow feed, canola meal can increase milk production by 1 litre per cow per day.

Did you know?

When used in dairy cow feed, canola meal can increase milk production by 1 litre per cow per day.

Directions

Preheat oven to 425°F (220°C).
Pour oil into a 10-inch (25 cm) oven-proof dish or cast iron skillet.
Place dish in oven to heat oil. Meanwhile, prepare batter.
In large bowl, whisk eggs well.
Add milk and vanilla to the eggs and whisk until well blended.
Add flour, sugar, cinnamon and salt to eggs and mix until batter is smooth.
Remove hot dish from oven.
Sprinkle rhubarb slices evenly on bottom of pan.
Pour batter over rhubarb pieces and immediately return to oven.
Bake pancake 20 to 25 minutes until puffy and golden brown.
Sprinkle with confectioner’s sugar if using and serve immediately.

Nutritional Analysis

Calories

277

Total Fat

13.4 g

Saturated Fat

2.4 g

Cholesterol

195 mg

Sodium

324 mg

Carbohydrates

27.3 g

Fiber

1.3 g

Protein

10.8 g

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When you get to know Canadian Canola, you just might fall in love.