Prepare the Rhubarb:

• In a small bowl, combine the diced rhubarb with 1 tablespoon of sugar. Set it aside to release some of its juices for about 10-15 minutes.

Make the Pancake Batter:

• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

• In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until well combined.

• Pour the wet ingredients into the dry ingredients and stir gently until just combined (the batter may be a little lumpy, and that’s okay). Be careful not to overmix.

Cook the Pancakes:

• Heat a griddle or large skillet over medium heat and lightly grease with butter or oil.

• Drop spoonfuls of the pancake batter onto the griddle, using about 1/4 cup of batter per pancake.

• Gently scatter a few pieces of the prepared rhubarb on top of each pancake.

• Cook for 2-3 minutes or until bubbles form on the surface of the pancakes and the edges look set. Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.

Serve:

• Remove the pancakes from the griddle and keep them warm.

• Serve with your favorite syrup, extra rhubarb (if desired), or a dusting of powdered sugar.