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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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This is a recipe my dear Mom created, and I actually got her to measure the ingredients, so I could get the recipe. We had these often at the lake in younger years with some nice crispy bacon on the side. Also good for those who like breakfast for supper every now and then. Ingredients:
2 cups flour |
3tbsp sugar |
3 tsp baking powder |
1/4 tsp salt |
1 cup milk |
4 eggs |
4-5 cups rhubarb, cut up finely |
couple tbsp veg.oil |
Directions:
1. If possible, the night before you want to make these, cut up your rhubarb and lay it on a cookie sheet lined with paper towel. This makes for a better batter. I know some of you have a hard time finding rhubarb, and I don't know if frozen will work. Have never tried it. Beg from someone who has a plant :o)
2. Combine dry ingredients.
3. Beat eggs with milk.
4. Add wet to dry and beat til mixed. Batter will be stiff, but if too stiff to mix in fruit, thin with a bit of milk
5. Stir in rhubarb
6. Heat a thin layer of oil in large frying pan over med heat. About 2-3 glub, glubs, you know, how the oil goes glub,glub, when you pour it . Mom used to practically deep fry these when we were younger. She got better with her oil after my Dad had triple by- pass. They do need more than just a brushing of oil though.
7. Get a big serving spoon and drop a flapjack amount of batter into the pan and smooth it out so its not too thick. Cook ' til browned on bottom and starting to dry on edges, then flip over and cook through. If your heat is too high you will get burned on the outside and raw in the middle. They need to cook gently. Add more oil as needed, letting it heat up before adding batter.
8. Place on baking sheet in just turned on oven to keep warm as you make them.
9. Serve sprinkled with sugar, and cinnamon (optional).
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