Ingredients :

• Rhubarb — Choose firm stalks, not soft to the touch. Color doesn’t indicate flavor—a fully green stalk can be as good as a bright pink one. If you can’t find fresh, frozen works very well here, but drain it thoroughly before adding; otherwise, the batter becomes wet and pancakes spread too much.
• Separated egg — This is the heart of the recipe. The yolk goes into the batter for binding, the white whipped for lightness. Many skip the whipped egg white to save two minutes. Without it, you get a decent pancake. With it, you get something truly fluffy—the difference is clear.
• Baking powder — Just half a teaspoon is enough. Check that it’s not expired—old baking powder gives flat, slightly rubbery pancakes, and it’s hard to fix once in the pan.
• Vanilla extract — Not the synthetic orange powder in a packet. Liquid extract, even a basic supermarket brand, provides a warm background that anchors the fruity rhubarb flavor without overpowering it.