Whole Wheat Pancakes with Strawberry Rhubarb Compote
Rating
0 out of 5 stars
(0)
Ingredients
0
- 1 cup whole wheat flour
- 1 1/2 tablespoons sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup buttermilk plus 2 Tablespoons
- 1 tablespoon canola oil
- 2 egg whites
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- For the Compote:
- 3/4 cup rhubarb, chopped
- 1 tablespoon honey
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 cup strawberries, cut into quartered pieces
How would you rate this recipe?
Preparation
Step 1
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
Step 2
In a medium bowl, whisk together buttermilk, canola oil, egg whites, vanilla extract, lemon zest, and lemon juice.
Step 3
Pour wet ingredients over the dry ingredients. Stir gently with a spatula until combined. Don't over mix. The batter will be thick.
Step 4
Heat a griddle pan or non-stick skillet over medium heat. Spray with cooking spray. Pour about ¼ of a cup of pancake batter onto the hot griddle pan, spacing out the pancakes a few inches from each other. When the pancakes start to bubble up, flip and cook until pancakes are lightly browned.
Step 5
To make the compote: Spray a medium skillet with cooking spray. Add the rhubarb and cook for 2-3 minutes over medium heat, until rhubarb is soft. Add in the honey, lemon zest, and lemon juice. Stir and cook for 2 minutes. Stir in the strawberries and cook for another two minutes.
Step 6
Serve strawberry rhubarb compote over hot pancakes.
Step 7
Save recipe for the next time?
Chef's notes
If you have an abundance of rhubarb, make these pancakes and strawberry rhubarb compote. If you have any favorite rhubarb recipes, please share.
