Pancakes with Rhubarb
Mix the flour, and sugar; stir in the buttermilk, 250 ml (approximately 1 cup) of water and eggs to form a dough. Trim the rhubarb, peel, cut into small pieces and stir into the batter.
Pour the batter, in batches, into a medium-size pan with hot butter and cook 8 pancakes. Keep the cooked pancakes warm in an oven preheated to 70°C (approximately 150°F). To serve, sprinkle with powdered sugar and serve with vanilla yogurt.