Rhubarb Sauced Pancakes or Waffles

My very favorite breakfast growing up was when Mom would make rhubarb sauced pancakes. My sister and I would gobble them up like no other! Rhubarb season is a short one so these are always a special treat. I now buy a couple extra stocks so that I can wash, chop, and store them in the freezer.

Rhubarb Sauce

  • 6-7 rhubarb stalks, washed and sliced into 1-in pieces
  • 1/4 cup (or more) sugar
  • 1 Tbsp cornstarch, optional 
  • 1 drop red food coloring, optional

Place stalks in a sauce pan with very little water (~2 Tbsp).  Cook over medium heat, covered.  Let cook about 10 minutes.  Stir and chunks should shred apart. 

Then mix sugar and cornstarch, if using.  While stirring, slowly pour in cornstarch mixture.  Add one drop of red food coloring, if using. Continue to cook until desired consistency.

Top over my favorite Wholesome Pancakes or powdered mix below.  

Whole Wheat Pancake/Waffle Mix

This makes a lot of mix, it’s nice to freeze in 2 cup packages.

  • 3 cups whole wheat flour
  • 3 cups all purpose flour
  • 2 1/2 cups whole bran cereal (Bran Buds)
  • 1 1/s cups nonfat dry milk
  • 1 1/2 cups light brown sugar
  • 1/2 cup baking powder
  • 1 T salt

Mix all ingredients and store as suggested.

When ready to use measure out 2 cups of mix and add 1/4 cup canola oil, 3/4 cup (or more) water, and 1 egg. (You don't want it to be too thick.)

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