Rhubarb Pancakes w/ Home-Churned Butter

It's rhubarb season!!!!  Yum!!!  You can create a ton of recipes with rhubarb, but we chose mouthwatering rhubarb pancakes!!

All the ingredients came from the incredible, Moon in the Pond Farm, from very happy cows and healthy, organic rhubarb plants!!!

Chunky Rhubarb Sauce

• Rhubarb (2.5 long stalks)
• .25-.5 cup Raw sugar (depending on how sweet or sour you want it)

Directions:

Cut the rhubarb into 1 inch thick pieces.  place in a pot and sprinkle with sugar.  Put on low to medium heat for about 45 minutes (until the rhubarb softens).

Pancakes (recipe from Mark Bittman)

• 2 cups all purpose flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 tbsp sugar
• 1-2 eggs
• 1.5-2 cups milk
• 2 Tbsp melted and cooled butter (optional) plus unmelted butter or oil for cooking
• 1 tsp vanilla

Directions:

Preheat a griddle or large skillet over medium-low heat while you make the batter.  

Mix together the dry ingredients. Beat the egg(s) into 1.5 cups of milk, then stir in 2 tablespoons
melted cooled butter and vanilla (if you are using them). Gently stir this into the dry ingredients, mixing only enough to moisten the flour; don’t worry about a few lumps. If the batter seems thick, add a little more milk.

If your skillet or griddle is nonstick, you can cook the pancakes without any butter. Otherwise, use a teaspoon or two of butter or oil each time you add batter. When the butter foam subsides or the oil shimmers, ladle batter onto the griddle or skillet, making any size pancakes you like. Adjust the heat as necessary; usually, the first batch will require higher heat than subsequent batches. The idea is to brown the bottom in 2 to 4 minutes, without burning it. Flip when the pancakes are cooked on the bottom; they won’t hold together well until they’re ready.

Cook until the second side is lightly browned and serve, or hold on an ovenproof plate in a 200-degrees oven for up to 15 minutes.

Hand-churned Butter

• 1/2 cup heavy cream (or, in this case, carefully ladled cream skimmed from the top of raw milk)
• 1 tsp confectioners sugar

Directions:

Pour the cream and sugar into a bowl and whip with an egg beater until it is the consistency of butter.