Strawberry Rhubarb Buttermilk Pancakes

Walking around Williamsburg, brooklyn the other weekend and saw these on a brunch menu.  Although I did not try them (I was on a BLT mission.)  I have been thinking about them since.  In fact, they've been on the top of my to do list for the past two weeks.  

Finally.  Strawberry rhubarb pancakes.  

If you find you have extra compote left make fruit leathers!  Just blend it smooth, spread it evenly on a silpat lined sheet tray and bake it at 160 degrees, in the oven until set.  Remove from oven, cool and cut to desired sized strips.  

About 12 pancakes

Buttermilk Pancakes + Strawberry Rhubarb Compote

for the compote

2 tablespoons brown sugar

2 tablespoons water

squeeze of lemon

2 rhubarb stems, chopped

1 lb strawberries, stemmed, sliced

for the pancakes

2 cups whole wheat pastry flour

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda

2 tablespoons sugar

2 eggs

2 cups buttermilk

2 tablespoons olive oil 

high heat oil, for the griddle

Warm sugar, water and lemon juice in a small pot over medium low heat, stir to dissolve sugar.  Add rhubarb and strawberries.  Let simmer 15 minutes, or until rhubarb is soft, stirring frequently.

While compote is stewing, set a griddle or skillet on stove and brush with oil.  Turn on burners to medium heat.    

In a bowl, whisk flour, baking soda, powder, salt and sugar.  Set aside.  

In another bowl, whisk eggs, buttermilk and oil.  Fold into flour mixture.  Fold until all flour in hydrated but batter still contains small to medium lumps.  Use a 1/3 cup to portion out pancakes.  Pour onto hot griddle.  Wait for bubbles to form, about 2 minutes, and flip.  Cook 2 minutes more.  Reduce heat if needed to avoid burning.  Work in batches.  Cooked pancakes can be held in a 200 degree oven, if needed.  Stack just before serving to help maintain fluffiness.  

Top with warm compote and serve.