Strawberry Rhubarb Buttermilk Pancakes
For this recipe, I opted for a basic buttermilk pancake topped with a sweet and tart strawberry rhubarb compote. The use of all buttermilk instead of using half buttermilk and half milk really oomph up the flavor of these pancakes and also make them just melt in your mouth. Also, no egg white folding here! You can do so if you’d like the super tall, super fluffy effect like my Lemon Ricotta Blueberry Pancakes but for a quicker breakfast for starving peeps, this recipe just calls for two beaten eggs.
And trust me, these pancakes are plenty fluffy. Oh and about that compote. Omg. Have I told you how much I love compote, Literally throw things into a pot and turn up the heat. 2. It’s absolutely delicious on top of all things French Toast and Pancakesque. 3. It sounds snazzy. Tell anyone you made Strawberry Rhubarb Buttermilk Pancakes with a compote and they might just swoon.
It sounds like you spent days making the perfect breakfast when really it only took 10 minutes. In conclusion, compote for the wiiiinnn! Tip: In order to make the perfect, fluffy pancakes, do not overmix the batter! Whisk everything together until it’s just combined, leaving some small lumps. If overmixed, the batter won’t rise as well when cooking. Just a quick whisk and you’ll get those amazing light and fluffy golden Strawberry Rhubarb Buttermilk Pancakes! 1. In a small pot over medium high heat, add all the ingredients except for the corn starch and bring to a boil, whisking occasionally.
2. Combine the corn starch with a tablespoon of water until thoroughly mixed and whisk into the pot. 3. Reduce to a simmer and cook for 5 minutes. 4. Remove from heat and let steep for another 5 minutes and then refrigerate until ready to use. 1. In a large mixing bowl, combine flour, baking powder, powdered sugar, and salt.
Stir until thoroughly combined. 2. In another mixing bowl. 3. Pour the egg mixture into the flour mixture and whisk until just mixed. There should still be some lumps in the batter. 4. Gently stir in strawberries. 5. Heat a griddle or a large skillet over medium heat and melt 1 tablespoon of butter. 6. Scoop a heaping ¼ cup of pancake batter and pour onto skillet or griddle.
7. Cook until little bubbles start to form, about 3 minutes. Flip over and cook for another minute. Remove to a plate and repeat this process with the rest of the batter. 8. Serve with butter, drizzled compote, sifted powdered sugar, and more fresh strawberries as desired. Did you make this recipe,
How do you cut those strawberries thin and precise, Hi, Is it possible in the both pancakes recipes to substitute buttermilk with kefir or yogurt or may be you can suggest how to make buttermilk at home, Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed.
Add the fruit and vanilla. Toss together gently to coat. Pour into the prepared baking dish. Remove the crumble from the freezer and sprinkle over the top. Bake for 45 minutes, or until the topping is golden brown and the filling is bubbling around the edges. Cool for about 20 minutes before serving.
Spoon out into bowls to serve and pass the cream! Note: This is best eaten on the day. You can halve the recipe quite successfully if you don't want to make that much. Chill any leftovers, wrapped in the refrigerator. They're quite nice eaten for breakfast the morning after. This is a lovely dessert of simple pan roasted berries served warm with a nice dollop of softly whipped honey cream. Sometimes it's the simple things in life which bring us the most joy, and this certainly is one of those! One of the tastiest of summer treats!
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