On Sunday, I made a special breakfast for Josh’s birthday. I asked him what he wanted and he said key lime pie. I made him his pie, but it was for dessert, not breakfast:) Instead, I whipped up a batch of whole wheat pancakes with strawberry rhubarb compote.
When we got married in June of 2008, we decided we weren’t ready to be home owners, so we moved into a rental house. It was fine, but not our own. We soon started to look at houses “for fun.” One evening we were checking out houses, but not finding anything we liked. I was ready to call it a night, but Josh convinced me to look at one last house since we were in the neighborhood. When we drove up to the house, I knew we were no longer looking for fun. I wanted this house to be our home.
The first thing I noticed was the wood door, it was very inviting and the perfect compliment to the red brick house. I also fell in love with the window flower boxes and large trees. When we walked up to the house, I got even more excited. The entire driveway was lined with purple lilacs, my favorite flower. I knew it was a sign.
The inside also fit our needs to a T-hard wood floors, lots of windows, gas stove, plenty of storage room, etc. When we were leaving we took one last lap around the yard. I stumbled upon four large rhubarb plants and told Josh I was sold. I love rhubarb and started dreaming about the delicious recipes I could create in my new kitchen.
We put in an offer the next day and we were soon home owners to a cute little brick house with lilacs and rhubarb. It is funny how life surprises you when you least expect it. We weren’t planning on buying a house so soon, but I am happy we did. We are very happy in our home.
Our rhubarb is ripe and ready. I hope I can keep up with it this year. Last spring I went rhubarb crazy. I made sorbet, cake, muffins, and Josh even helped out by eating it raw. He is weird and likes to eat it like celery. He loves tart anything. So for his birthday breakfast I made a strawberry rhubarb compote to pour over hearty whole wheat pancakes. These pancakes brightened Josh’s day and mine.
If you have an abundance of rhubarb, make these pancakes and strawberry rhubarb compote. If you have any favorite rhubarb recipes, please share. I want to put our four plants to good use.
Whole Wheat Pancakes with Strawberry Rhubarb Compote
- 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
- 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.
If you like these pancakes, you might also like:
Blueberry Buckwheat Pancakes from Two Peas and Their Pod
Lemon Cottage Cheese Pancakes with Strawberries from Two Peas and Their Pod
Whole Wheat Banana Berry Pancakes from My Kitchen Addiction
Strawberry Pancakes from The Amateur Gourmet