Rhubarb and Custard Pancakes Fluffy pancakes layered with creamy custard and tangy rhubarb—breakfast just got a gourmet upgrade!

Ingredients :

• 1½ cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1¼ cups milk
• 1 egg
• 3 tablespoons melted butter
• 1 teaspoon vanilla extract
• For the rhubarb compote:
• 2 cups chopped rhubarb
• ½ cup sugar
• 1 teaspoon lemon zest
• For the custard:
• 2 cups milk
• 4 egg yolks
• ½ cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the rhubarb compote: In a saucepan, combine rhubarb, sugar, and lemon zest. Cook over medium heat until rhubarb is soft and mixture thickens. Set aside.
2. Make the custard: In a saucepan, heat milk until warm. In a bowl, whisk egg yolks, sugar, and cornstarch. Gradually add warm milk to the egg mixture, then return to the saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla. Cool.
3. Prepare the pancakes: In a bowl, mix flour, sugar, baking powder, and salt. In another bowl, whisk milk, egg, melted butter, and vanilla. Combine wet and dry ingredients until just mixed.
4. Heat a non-stick skillet over medium heat. Pour ¼ cup batter for each pancake. Cook until bubbles form, flip, and cook until golden.
5. Assemble: Stack pancakes, layering with custard and rhubarb compote. Serve warm.