Rhubarb Crumble Pancakes

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These pancakes are a great way to use some of the rhubarb that may be growing in your backyard or you got in your CSA box (which is how we got ours).  We love pancakes and I like to find different versions which this one is.  
Ingredients:
1 tablespoon butter
2 cups rhubarb, chopped fairly small
2 tablespoons brown sugar

1 cup buttermilk
1-1/4 cups flour (I used half whole wheat and half unbleached white)
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 egg, separated and at room temperature
2 tablespoons butter, melted and cooled

For the crumble:
1/2 cup whole wheat flour
2 tablespoons brown sugar
pinch of salt
1/4 teaspoon cinnamon
3 tablespoons butter, melted

Melt the butter and add the rhubarb and sugar.  Cook until the fruit is tender.  Add a spoon of water if the mixture gets too dry.  Mine didn't.

Whisk together the dry ingredients in a bowl.  Whisk the egg yolk into the buttermilk and gently stir into the dry ingredients until barely combined. Stir in the egg white until thick lumpy batter forms.  Fold in the rhubarb.

For the crumble:  Whisk together the flour, sugar, salt, and cinnamon, then stir in the melted butter.  

Cook the pancakes:  Use a griddle or frying pan lightly greased and preheated.  Use a 1/4 cup of batter for each pancake.  Top each pancake with a little of the crumble.  Flip the pancake when bubbles start to appear and brown on the 2nd side.  Serve pancakes with any leftover crumble and syrup.

They reheat fine if you have leftovers.  

Adapted from thepancakeprincess.com

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