The Great Rhubarb Challenge

For the next couple months, I'm going to challenge myself to include rhubarb in everything I bake. We still have canned rhubarb left from last year and there are two giant plants to keep up with this summer, so as you can see... a lot of rhubarb.

N.B. Don't use the leaves, they're poisonous!

At one week in, I've made rhubarb pie, rhubarb sauce, blueberry rhubarb pancakes (below), and a peach rhubarb crisp. Not sick of it yet. Ha! I'll keep sharing recipes as I go along with this challenge. Today's post is a special feature for the pancakes, which are a serious revamping of Betty Crocker's basic recipe. These are blueberry rhubarb bran pancakes.. or as I like to call them, Bluebarb Brancakes!

Bluebarb Brancakes

Dry ingredients

• 1 1/2 C. flour

• 1/2 C. bran

• 6 tsp. baking powder

• 1/2 tsp. salt

• 1 1/2 Tbsp. sugar

• optional dash of cinnamon

(I like to mix up the dry ingredients the day before. Then there's less to measure in the morning when you cook the pancakes. )

Wet ingredients

• 2 eggs

• 1 C. milk

• 1/2 C. yogurt

• 4 Tbsp. melted butter or oil

• 1/2 C. blueberries

• 1/2 C. rhubarb

• splash of water if needed, to slacken the mixture and make it pour-able

Directions

• Mix all the ingredients well, folding in the fruit last.

• Heat up a griddle or frying pan and drop a pat of butter on it. We want it to get good and hot, so wait for the butter to start sizzling and browning before you pour on the pancake batter.

• Pour a generous circle of batter onto the frying surface (I'm partial to big pancakes.) Let it cook until bubbles are visible throughout and the edges are matte instead of shiny.

• Carefully yet quickly, flip the pancakes. I'll admit this does take practice. I have the splatters on my apron to prove it! But I promise you'll get the hang of it. Practice makes better. ;)

• Serve with syrup and bacon. Enjoy!

Thank you for stopping by,

Eva