Don’t you love it when two of the best things in the world collide? Like, shopping and girlfriends, spare time and a cup of tea (or glass of wine, let’s be real), and strawberry and rhubarb seasons overlapping. I mean, you just can’t let something like that go to waste! Not to squander an opportunity, I created these strawberry rhubarb pancakes that will catapult you to ‘instant hero’ status in your house. And is there any better way to start a morning than with pancakes and and a pat on the back? I think not.
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These pancakes are slightly denser than my usual Angel Cakes (if you’re in the market for an amazing simple buttermilk pancake recipe look no further), with a slight hint of vanilla and a perfect level of sweetness, swirled with a rhubarb compote and dotted with fresh strawberries. Just a light drizzle of maple syrup or a sprinkle of icing sugar and these will MAKE your brunch table, I promise! I love serving them alongside a big bowl of fresh sliced strawberries as a topping and we often serve a dollop of vanilla Greek yogurt to top it off. You can substitute the buttermilk for almond milk mixed with 2 teaspoons of vinegar, use vegan butter in place of the butter and coconut whip as a topping should you wish to make them dairy free.
Totally unrelated but I couldn’t help but include a picture of my new favourite red dress below, it seemed on-point beside these little gems (I’m allergic to colour so this is a big step for little ol’ me lol).
Makes about 10 pancakes
Strawberry Rhubarb Pancakes
For the Rhubarb Compote:
- 1 1/2 cups diced rhubarb
- 2 tablespoons sugar
- 1 teaspoon corn starch
- 1/4 cup water
- 1 tsp. vanilla
For the pancake batter:
- 3 tablespoons melted butter
- 2 cups flour
- ¼ cup sugar
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 2 large free range eggs
- 1 teaspoon vanilla
- 2 cups diced strawberries (1/4″)
- vanilla Greek yogurt (for serving)
- extra sliced strawberries (for serving)
- maple syrup (for serving)
- Combine the rhubarb and sugar in a small saucepan with 3 tablespoons of the water and cook on medium heat until the rhubarb starts to break down, about 15 minutes, stirring occasionally.
- Mix together the corn starch and remaining 1 tablespoon of water in a separate cup and, once the rhubarb is cooked, add the cornstarch mixture to the rhubarb. Stir well and cook for an additional 1-2 minutes at a slow bubble (you want to cook the cornstarch completely, which takes about this long). Remove from the heat and stir in the vanilla. Set aside to cool.
- In a separate saucepan (or microwave), melt the butter and cool.
- In a large bowl, mix together all of the dry ingredients
- In a separate bowl, beat the eggs with a fork and add the buttermilk, vanilla and cooled melted butter.
- Add the wet ingredients to the dry ingredients and stir just until mixed: do not over mix! It will still look lumpy. Add the cooled rhubarb mixture and diced strawberries and stir gently a couple of times to swirl in the rhubarb and incorporate the strawberries (don’t over mix).
- Heat a griddle or pan with a small amount of vegetable oil on medium heat, pour into pancake shapes of your choice, and flip when the bubbles appear on the top and the bottom is golden brown.
- Enjoy the pancakes with a dollop of vanilla Greek yogurt and extra sliced strawberries.