Recipe: Vanilla Pancakes with Strawberry Rhubarb Compote

vanilla pancakes with strawberry rhubarb compote

I love rhubarb. I  know it’s a bit of a bizarre thing to love, but it’s such a pretty color, and I love it’s tang. I bought some at the Farmers Market last week because my regular supplier(hi Denis!) told me things are a bit behind in his garden(obviously, winter ended here 5 minutes ago). So today for lunch I made vanilla pancakes with strawberry rhubarb compote. They were perfectly sweet and delicious. A happy lunch on a beautiful day!

Vanilla Pancakes with Strawberry Rhubarb Compote

Makes about 15 medium pancakes

2 cups spelt flour

2 tsp baking powder

1 tsp baking soda

1 tbs cane sugar (or brown sugar)

3 cups buttermilk

2 eggs

1 tbs vanilla

4 tbs butter, melted

1 cup or so of rinsed and finely chopped rhubarb

1 cup or so of chopped fresh or frozen strawberries



Make the compote: In a small saucepan, combine the rhubarb and strawberries and drizzle generously with honey. Heat on medium low and simmer until fruit softens and releases it’s juices. Turn heat to low until ready to serve.

Preheat a pancake griddle to 375 and lightly butter it.  In a bowl, whisk together the dry ingredients. Add in all wet ingredients and mix.  Let sit for 3 minutes. Scoop small amounts onto griddle, they really expand and puff up. Wait a couple of minutes until bottom is turning golden and flip. When they are done, put them in an oven safe dish and keep in the oven on low heat just to stay warm.

Serve them with a generous spoonful of compote. Enjoy!

*** tip *** the key to fluffy pancakes is to mix them as little as possible. You do not have make the batter smooth, it can be a bit lumpy.

Recipe: Lemon Poppy Seed Pancakes

lemony pancake batter

Pancakes are just good for the soul. Picky Princess and Foodie Baby think they’ve won the lotto if I make pancakes for dinner. Why? No green things. Yesterday’s experiment turned out to be delicious! These were thick and hearty, and perfectly lemony. Snow fell all day, but nevertheless, it was a happy day. Warm hearts = pancakes for dinner!

Lemon Poppy Seed Pancakes

makes 12 hearty sized pancakes

2 cups whole wheat flour(or spelt)

2 tbs poppy seeds

1 tsp baking powder

1/2 tsp baking soda

zest of one whole organic lemon*

1 cup greek yogurt

1 cup milk

juice of one lemon

2 eggs, lightly beaten

2 tbs butter, melted

Directions: Preheat griddle to medium high.  Whisk together all dry ingredients, including lemon zest. Add wet ingredients and whisk until still lumpy, barely combined. Batter will be quite thick. Scoop onto griddle and flip once bottoms are golden. Serve straight off the griddle with maple syrup.

* I highly recommend using organic fruits when you are zesting them. Most the pesticides sprayed on non organic fruit soaks into the skin.