With a rhubarb twist, transform your favorite pancakes for breakfast into mouthwatering donuts. With a crispy exterior and a fluffy interior, these buttermilk rhubarb pancake donuts are oozing with tart-sweet rhubarb flavor. Ideal for a special brunch or breakfast treat!
Ingredients: 1 cup buttermilk. 1 1/2 cups all-purpose flour. 1/4 cup granulated sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 egg. 2 tbsp melted butter. 1 cup diced rhubarb. Vegetable oil for frying.
Instructions: The all-purpose flour, sugar, baking soda, baking powder, and salt should all be combined in a mixing bowl. Mix the melted butter, egg, and buttermilk in a different bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. Incorporate the chopped rhubarb. Preheat 350F 175C vegetable oil in a deep fryer or large deep pan. Cut out doughnut shapes from the pancake batter using a donut cutter or a round cookie cutter. The donuts should be cooked through and golden brown after about two to three minutes of frying each side, so proceed with caution when placing them in the hot oil. After taking the donuts out of the oil, drain any excess oil by placing them on a plate covered with paper towels. Warm up some buttermilk rhubarb pancake doughnuts and dig in!
Prep Time: 15 minutes
Cook Time: 15 minutes
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