Whole Wheat Pancakes With Strawberry Rhubarb Compote Recipes

STRAWBERRY-RHUBARB COMPOTE

Steps:

• Combine chopped strawberries and rhubarb in a saucepan. Add sugar and salt; stir to coat evenly. Let sit until fruit has released its juices, about 10 minutes.
• Bring fruit mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until fruit is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool, about 30 minutes. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.

WHOLE-WHEAT PANCAKES WITH BERRY COMPOTE

Steps:

• Make the pancakes: Preheat oven to 200 degrees. Whisk together flour, wheat germ, sugar, baking powder, baking soda, and salt in a bowl. Whisk in buttermilk, oil, and eggs. Let stand 10 minutes (if batter thickens, stir in 1 tablespoon water).
• Make the compote: Heat blueberries, lemon juice, and salt in a saucepan over medium heat until berries begin to burst, 4 to 5 minutes. Stir in sugar. Simmer, stirring often, until thick enough to coat the back of a spoon, 6 to 8 minutes. Transfer to a bowl, and stir in blackberries.
• Coat a nonstick skillet with cooking spray, and heat over medium heat. Spoon in 1 tablespoon batter for each pancake. Cook until bubbles appear. Flip, and cook until golden brown, about 2 minutes. Keep warm in oven while you cook remaining batter. Serve with compote.

WHOLE WHEAT PANCAKES WITH STRAWBERRY RHUBARB COMPOTE

Steps:

• Trim the rhubarb, cut the stalks into 1-inch lengths, and set aside.
• In a heavy saucepan, combine the 3/4 cup sugar with 2 tablespoons water.
• Cook over high heat, stirring constantly, until the sugar melts.
• Continue cooking, without stirring, washing down any sugar crystals that form inside the pan with a pastry brush dipped in cold water and occasionally swirling the pan by its handle, until the mixture caramelizes and turns dark amber.
• Add the sliced rhubarb.
• The caramel will harden.
• Stir vigorously until the caramel melts again.
• Stir in the orange zest and juice.
• Cook just until the caramel mixture is syrupy and the rhubarb is tender but holds its shape, about 3 minutes.
• Transfer to a serving bowl and cool slightly.
• Stir in the strawberries and set aside.
• Preheat oven to 200°; have a ready a rimmed baking sheet.
• In a large bowl, sift together the whole wheat flour, all-purpose flour, 2 tablespoons sugar, the baking powder, baking soda, and salt.
• Add in the wheat bran.
• In another bowl, whisk together the milk, yogurt, buttermilk, eggs, and melted butter.
• Pour the milk mixture into the flour mixture and stir just until combined; do not overmix.
• Place a griddle over high heat until hot.
• Lightly oil the griddle.
• For each pancake, pour about 1/4 cup of the batter onto the griddle and spread it slightly with the back of the measuring cup.
• Cook until bubbles form and break on the surface, about 2 minutes.
• Flip the pancakes and cook until the other sides are golden brown, 1-2 minutes more.
• Transfer to the baking sheet and keep warm in the oven.
• Repeat until all of the batter is used, oiling the griddle as needed.
• If the batter begins to thicken, thin it with a little more buttermilk.
• Serve the pancakes piping hot, with the warm compote and butter.

WHOLE WHEAT PANCAKES WITH FRESH STRAWBERRIES

Steps:

• Sift flour, baking powder, sugar, and salt together into a large bowl. Make a well in the center. Pour milk, egg, and melted butter into the well; mix until smooth.
• Heat a lightly greased griddle or frying pan and heat over medium-high heat. Working in batches, pour or scoop 1/4 cupfuls batter onto the hot surface and cook until golden brown, 2 to 3 minutes per side.
• Serve with fresh strawberries.

WHOLE WHEAT PANCAKES WITH STRAWBERRY RHUBARB COMPOTE

Steps:

• In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
• In a medium bowl, whisk together buttermilk, canola oil, egg whites,vanilla extract, lemon zest, and lemon juice.
• Pour wet ingredients over the dry ingredients. Stir gently with a spatula until combined. Don't over mix. The batter will be thick.
• 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.
• 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.
• Serve strawberry rhubarb compote over hot pancakes.