Directions:
- Preheat oven to 425.
- Split the vanilla bean pod and scrap out the insides with a knife.
- In a saucepan add vanilla innards, pod, rhubarb, the 3/4 cup sugar, water,
- Cook over low heat 20 minutes.
- Stir in 2 tablespoons butter and lemon juice.
- Remove vanilla pod.
- Combine eggs, half and half, flour and 2 tablespoons sugar in a blender.
- Divide 6 tablepoons butter and melt.
- Add to 2 oven safe skillets.
- Pour batter into skillets.
- Bake 20 minutes.
- Serve rhubarb compote over tops of pancakes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 967.95 Kcal (4053 kJ) | ||
| Calories from fat | 572.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.58g | 98% | |
|---|---|---|---|
| Cholesterol | 516.51mg | 172% | |
| Sodium | 177.65mg | 7% | |
| Potassium | 451.68mg | 10% | |
| Total Carbs | 85.33g | 28% | |
| Sugars | 53.32g | 213% | |
| Dietary Fiber | 2.83g | 11% | |
| Protein | 19.31g | 39% | |
| Vitamin C | 20.1mg | 33% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 2.6mg | 14% | |
| Calcium | 191.3mg | 19% | |
| Amount Per 100 g | |||
| Calories | 244.21 Kcal (1022 kJ) | ||
| Calories from fat | 144.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.04g | 98% | |
|---|---|---|---|
| Cholesterol | 130.32mg | 172% | |
| Sodium | 44.82mg | 7% | |
| Potassium | 113.96mg | 10% | |
| Total Carbs | 21.53g | 28% | |
| Sugars | 13.45g | 213% | |
| Dietary Fiber | 0.71g | 11% | |
| Protein | 4.87g | 39% | |
| Vitamin C | 5.1mg | 33% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 0.7mg | 14% | |
| Calcium | 48.3mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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