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Rhubarb Crumble Pancakes

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Ingredients: 

For the pancakes:
½ tablespoon butter
2 cups rhubarb, chopped into 1/4 or 1/2" chunks
2 tablespoons brown sugar

1 cup milk of your choice, soured with 1 tablespoon lemon juice or neutral vinegar
1 1/4 cups wheat flour (I used half whole wheat/half all-purpose)
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
pinch of salt
1 egg, separated and at room temperature
2 tablespoons butter, melted and cooled
2 teaspoons lemon zest (optional)

For the crumble:
6 tablespoons whole wheat flour
2 tablespoons brown sugar
pinch of salt
¼ teaspoon cinnamon (optional)
3 tablespoons butter or coconut oil, melted


 

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