I’ve always been a fan of pancakes, but adding rhubarb and custard takes them to a whole new level. The tanginess of the rhubarb perfectly balances the creamy sweetness of the custard, making each bite a little adventure. These fluffy pancakes are surprisingly easy to make, and they’re a great way to impress your family or friends with something unique. Stick around to find out how to bring this delicious twist to your breakfast table.
What You’ll Love About This Recipe
These Rhubarb & Custard Pancakes are a delightful twist on a classic breakfast favorite. Combining tangy rhubarb with creamy custard, they offer a perfect balance of flavors.
- Unique Flavor Combination: The tartness of rhubarb pairs beautifully with the sweetness of custard.
- Easy to Make: Simple ingredients and straightforward steps make this recipe accessible.
- Versatile: Perfect for breakfast, brunch, or even dessert.
Recipe
Rhubarb & Custard Pancakes offer a delightful twist on a classic breakfast favorite, combining the tangy sweetness of rhubarb with the creamy richness of custard. These pancakes are perfect for a special brunch or a comforting weekend treat.
Ingredients:
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract
1 cup diced rhubarb
1/2 cup prepared custard
Butter or oil for cooking
Optional: Maple syrup or whipped cream for serving
Instructions:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine buttermilk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the diced rhubarb.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with a dollop of custard and optional maple syrup or whipped cream.
Notes:
- For a smoother texture, blend the rhubarb into a puree before adding it to the batter.
- Verify the custard is thick enough to hold its shape when served.
Time:
Prep time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Serving:
Makes approximately 8 pancakes (serves 2-4).
Calories:
Approximately 250 calories per serving (2 pancakes).
Cuisine:
Breakfast/Brunch, American.
Equipment
To make these delightful rhubarb and custard pancakes, you’ll need a few essential tools. Having the right equipment guarantees the process is smooth and the results are perfect.
- Non-stick frying pan
- Mixing bowls
- Whisk or fork
- Measuring cups and spoons
- Spatula
- Saucepan (for rhubarb compote)
- Ladle or spoon (for pouring batter)
Nutrition
Rhubarb & Custard Pancakes offer a delightful blend of flavors while providing essential nutrients. This recipe combines the tanginess of rhubarb with the richness of custard, making it a nutritious treat. – High in dietary fiber from rhubarb. – Provides a good source of calcium from custard. – Contains essential vitamins like vitamin C. – Offers a balanced mix of carbohydrates and proteins. – Low in saturated fats when prepared with low-fat ingredients.
What to Serve With This Recipe
I love serving these pancakes with fresh fruit salad for a burst of color, a dollop of whipped cream for extra sweetness, and a drizzle of maple syrup to bring it all together. If I’m feeling indulgent, I’ll add a scoop of vanilla ice cream or some crispy bacon strips on the side for a perfect mix of sweet and savory. Whatever you choose, these pairings make the dish feel complete and totally delicious!
Fresh Fruit Salad
Nothing pairs better with sweet, fluffy Rhubarb & Custard Pancakes than a bright, fresh fruit salad. I love mixing fruit combinations like strawberries, blueberries, and kiwi for a burst of color and flavor. Using seasonal fruits guarantees they’re at their juiciest and most affordable. A squeeze of lime or a drizzle of honey can elevate it, making it the perfect, revitalizing side to balance the pancakes’ richness.
Whipped Cream Topping
While it’s hard to beat the classic combo of rhubarb and custard, adding a dollop of homemade whipped cream takes these pancakes to the next level. The whipped cream benefits include a light, fluffy texture that pairs perfectly with the tart rhubarb. Making it from scratch is simple—just heavy cream, sugar, and a whisk. Plus, homemade whipped cream tastes fresher and lets you control the sweetness. It’s a treat worth the extra minute!
Maple Syrup Drizzle
Whipped cream is great, but let’s talk about another way to make these rhubarb and custard pancakes even more irresistible—maple syrup. With a rich maple syrup history dating back centuries, this golden drizzle adds a touch of sweetness that balances the tangy rhubarb. Syrup making is an art, tapping trees and boiling sap to create this liquid gold. Trust me, it’s a game-changer for this dish!
Vanilla Ice Cream
If you’re looking for a way to take these rhubarb and custard pancakes to the next level, let me introduce you to vanilla ice cream. Its creamy, cool sweetness perfectly balances the tart rhubarb and rich custard. While other ice cream flavors work, vanilla’s simplicity lets the pancakes shine. Homemade ice cream adds an extra touch of love—trust me, it’s worth the effort. Go ahead, scoop generously!
Bacon Strips Side
Adding a side of crispy bacon strips to your rhubarb and custard pancakes might sound a bit unexpected, but trust me, it’s a flavor combo you’ve got to try. I love how the salty sweetness of bacon types like thick-cut or maple-glazed balances the tangy rhubarb. That crispy texture adds a satisfying crunch, making every bite feel indulgent. It’s a twist that’ll surprise your taste buds!
Frequently Asked Questions
Can I Use Frozen Rhubarb for This Recipe?
I’ve found frozen rhubarb to be like a treasure in winter—it works just fine when thawed and drained. Using it doesn’t mess with the pancake texture, but I’d chop it small for even bites.
Is There a Dairy-Free Substitute for Custard?
I’ve found that dairy substitutes work great for vegan custard. I usually use coconut milk or almond milk with cornstarch or custard powder to achieve the same creamy texture. It’s a perfect non-dairy option for recipes.
Can I Make the Batter the Night Before?
I often make the batter the night before using overnight tips for convenience. Letting it rest can improve the pancake texture, but I’ll add a bit of extra liquid in the morning if it thickens too much.
How Do I Store Leftover Pancakes?
I know you’re worried they’ll lose their fluff, but I’ve found freezing pancakes keeps them perfect. I layer them between parchment in airtight storage containers, then reheat in the toaster for that fresh-out-the-pan taste.
Can I Use a Different Fruit Instead of Rhubarb?
I can definitely use alternative fruits instead of rhubarb to change up my pancake variations. Berries like strawberries or blueberries work well, or I could try apples or bananas for a different flavor and texture. It’s all about experimenting!
