Ingredients
Units
Scale
For the Pancakes
- 1 1/2 cups flour
- 1 tablespoon baking powder
- 3 tablespoons powdered sugar
- 1/2 teaspoon coarse salt
- 2 cups buttermilk
- 2 large eggs, beaten
- 2 tablespoons melted butter + extra 4 tablespoons for cooking
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries, diced
For the Compote
- 2 cups strawberries, diced
- 1/2 lb rhubarb, ends trimmed, diced
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 6 tablespoons sugar
- 1/3 cup water
- 1 tablespoon corn starch
- Sifted powdered sugar, to garnish
Instructions
For the Compote
- In a small pot over medium high heat, add all the ingredients except for the corn starch and bring to a boil, whisking occasionally.
- Combine the corn starch with a tablespoon of water until thoroughly mixed and whisk into the pot.
- Reduce to a simmer and cook for 5 minutes.
- Remove from heat and let steep for another 5 minutes and then refrigerate until ready to use.
For the Pancakes
- In a large mixing bowl, combine flour, baking powder, powdered sugar, and salt. Stir until thoroughly combined.
- In another mixing bowl. whisk eggs, melted butter, vanilla extract, and buttermilk together until combined.
- Pour the egg mixture into the flour mixture and whisk until just mixed. There should still be some lumps in the batter.
- Gently stir in strawberries.
- Heat a griddle or a large skillet over medium heat and melt 1 tablespoon of butter.
- Scoop a heaping ¼ cup of pancake batter and pour onto skillet or griddle.
- Cook until little bubbles start to form, about 3 minutes. Flip over and cook for another minute. Remove to a plate and repeat this process with the rest of the batter.
- Serve with butter, drizzled compote, sifted powdered sugar, and more fresh strawberries as desired.
- Prep Time: 10 mins
- Cook Time: 20 mins