Looking for a sweet and tangy way to start your day? Look no further than these mouthwatering strawberry-rhubarb pancakes.
Enter these strawberry-rhubarb pancakes with strawberry-rhubarb sauce (I'm all in when it comes to the strawberry-rhubarb flavor combination). The base of this recipe is my standard buttermilk pancake recipe. To each round of pancake batter on the skillet I added a teaspoon each of chopped strawberries and chopped rhubarb. Then, right before serving, everything gets slathered in a scrumptious strawberry-rhubarb sauce, still warm from the stove.
What is your favorite way to use rhubarb?
Strawberry-Rhubarb Pancakes (printer-friendly version)
makes 12 pancakes
2 cups unbleached all-purpose flour
1 teaspoon fine sea salt
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons granulated sugar
2 eggs, slightly beaten
2 cups low-fat buttermilk
1/2 teaspoon vanilla extract
2 tablespoons unsalted butter, melted and cooled slightly
1 tablespoon unsalted butter, for the skillet
1/2 cup finely chopped rhubarb, divided
1/2 cup finely chopped strawberries, divided
1. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and sugar.
2. In a separate bowl, stir together the eggs, buttermilk, and vanilla.
3. Make a well in the center of the dry ingredients, pour in the wet ingredients, and whisk until just combined. Then stir in the melted butter. Do not over stir!
4. Melt the butter in an electric skillet heated to 350 degrees. Add about 1/3 cup of batter in rounds to the skillet. Top each pancake with about 1 teaspoon each of the chopped strawberries and chopped rhubarb. Flip when the pancakes when bubbles form and the batter looks matte in appearance. Cook for an additional minute or two. Serve immediately with warm strawberry-rhubarb sauce (recipe below) or keep warm in the oven until ready to serve.
makes 12 pancakes
2 cups unbleached all-purpose flour
1 teaspoon fine sea salt
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons granulated sugar
2 eggs, slightly beaten
2 cups low-fat buttermilk
1/2 teaspoon vanilla extract
2 tablespoons unsalted butter, melted and cooled slightly
1 tablespoon unsalted butter, for the skillet
1/2 cup finely chopped rhubarb, divided
1/2 cup finely chopped strawberries, divided
1. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and sugar.
2. In a separate bowl, stir together the eggs, buttermilk, and vanilla.
3. Make a well in the center of the dry ingredients, pour in the wet ingredients, and whisk until just combined. Then stir in the melted butter. Do not over stir!
4. Melt the butter in an electric skillet heated to 350 degrees. Add about 1/3 cup of batter in rounds to the skillet. Top each pancake with about 1 teaspoon each of the chopped strawberries and chopped rhubarb. Flip when the pancakes when bubbles form and the batter looks matte in appearance. Cook for an additional minute or two. Serve immediately with warm strawberry-rhubarb sauce (recipe below) or keep warm in the oven until ready to serve.
Strawberry-Rhubarb Sauce (printer-friendly version)
makes about 1 cup
1/2 cup chopped rhubarb
1/3 cup water
1 tablespoon granulated sugar
1/2 cup chopped strawberries
1/2 teaspoon vanilla
1. Add the rhubarb, water, and sugar to a small sauce pot. Bring the mixture to a simmer over medium-low heat. Continue simmering for five minutes.
2. Add the strawberries and continue cooking over medium-low heat for another five minutes, or until the strawberries are tender. Lightly mash the strawberries and rhubarb with the back of a spoon. Stir in the vanilla. Keep warm until ready to serve.
makes about 1 cup
1/2 cup chopped rhubarb
1/3 cup water
1 tablespoon granulated sugar
1/2 cup chopped strawberries
1/2 teaspoon vanilla
1. Add the rhubarb, water, and sugar to a small sauce pot. Bring the mixture to a simmer over medium-low heat. Continue simmering for five minutes.
2. Add the strawberries and continue cooking over medium-low heat for another five minutes, or until the strawberries are tender. Lightly mash the strawberries and rhubarb with the back of a spoon. Stir in the vanilla. Keep warm until ready to serve.
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