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.
Updated
Ingredients
- 2 Tbsp canola oil (30 mL)
- 1 cup chopped rhubarb (2-3 stalks) (250 mL)
- 4 eggs
- 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)
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 |
| Sugar | 9.7 g |
| Protein | 10.8 g |
| Potassium | 246 mg |
