Buttermilk Pancakes with Strawberry Rhubarb Sauce

In this episode of Cooking Outside The Box, Cynthia Lair shows us how to make buttermilk pancakes with strawberry rhubarb sauce.

Buttermilk Pancakes with Strawberry Rhubarb Sauce

Prep Time: 45 minutes
Yield: 3/4 cup sauce; 10-12 pancakes

Celebrate spring! Rhubarb stalks are the harbinger of the season. Double the sauce recipe if you would like extra to top your oatmeal or pound cake.

Ingredients

Strawberry Rhubarb Sauce:
2 tablespoons honey
2 tablespoons orange juice
¾ cup chopped rhubarb
½ pint strawberries
Buttermilk Pancakes:
1 cup whole wheat pastry flour
½ cup kamut, barley or oat flour
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon brown sugar or sucanat
1 egg
1 cup buttermilk
½ cup water
Oil for griddle
Butter for pancakes

Instructions

For sauce:
In a small saucepan, over medium heat, combine honey and orange juice. Stir to dissolve. Add rhubarb and simmer for 15 minutes with the lid on.

Add strawberries; bring back to simmer for 15 minutes more with the lid off; stirring occasionally. Mixture will reduce by about ¼.

Allow mixture to cool for 10 minutes. Puree with an immersion blender or in stand-up blender.

While sauce is simmering make pancakes:

Heat oven to 175 degrees F.

Combine flours, soda, salt and sugar in a large bowl.

Separate egg. Put yolk in with flour mix and place the white in a separate medium size mixing bowl.

Add buttermilk and water to flour, then and egg yolk and whisk to evenly mix.

Using a whisk or hand mixer, whip egg white until peaks begin to form. Gently fold into batter.

Heat griddle to medium high. If needed, lightly coat griddle with a few drops of high-heat oil. Pour batter ¼ cup at a time. When the top of the batter begins to bubble and the bottom has firmed up, flip! Keep stack warm in oven.

Serve with strawberry rhubarb sauce and butter.

Printed with permission. Copyright 2012, C. Lair, Original recipe.