Whole Wheat Pancakes with Strawberry Rhubarb Compote
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Whole Wheat Pancakes with Strawberry Rhubarb Compote
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 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 white
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice fresh
- For the Compote:
- 3/4 cup rhubarb chopped
- 1 tablespoon honey
- lemon zest of 1
- 2 tablespoons lemon juice fresh
- 1 cup strawberries cut into quartered pieces
Instructions
- 1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
- 2. In a medium bowl, whisk together buttermilk, canola oil, egg whites,vanilla extract, lemon zest, and lemon juice.
- 3. Pour wet ingredients over the dry ingredients. Stir gently with a spatula until combined. Don't over mix. The batter will be thick.
- 4. Heat a griddle pan or non stick skillet over medium heat. Spray with cooking spray. Pour about 1/4 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.
- 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.
- 6. Serve strawberry rhubarb compote over hot pancakes.
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