The Pioneer Woman Tasty Kitchen
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Whole Wheat Pancakes with Strawberry-Rhubarb Compote

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Level: Easy

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Description

Fluffy whole wheat yogurt pancakes topped with sweet summer strawberry rhubarb compote.

Ingredients

  • FOR THE COMPOTE:
  • ½ cups Sugar
  • ¼ cups Water
  • 1 pound Fresh Rhubarb, Cut Into 1-inch Pieces
  • 1 whole Lemon, Zested
  • ¼ cups Fresh Lemon Juice
  • 1 pound Fresh Strawberries, Hulled And Sliced
  • FOR THE PANCAKES:
  • 1 cup Whole Wheat Flour
  • ½ cups All-purpose Flour
  • 3 Tablespoons Sugar
  • 2 teaspoons Baking Powder
  • 1-½ teaspoon Kosher Salt
  • ¾ cups Whole Milk
  • ½ cups Plain Low-fat Yogurt
  • 2 whole Eggs
  • 1 teaspoon Pure Vanilla Extract
  • 6 Tablespoons Unsalted Butter

Preparation

For the compote:

1. Combine the sugar and water in a medium saucepan over medium-high heat, stirring until the sugar dissolves. Add the rhubarb, lemon zest, and lemon juice and stir to combine. Cook over medium-low heat for 4 to 6 minutes, until the rhubarb is tender and the liquid has thickened slightly. Remove from the heat and stir in the strawberries. Transfer the compote to a small bowl and set aside.

For the pancakes:

1. Whisk together the flours, sugar, baking powder, and salt in a small bowl. Whisk together the milk, yogurt, eggs, and vanilla extract in a large bowl. Gradually fold the dry ingredients into the wet ingredients, mixing until just combined.

2. Heat 2 tablespoons of butter on a large griddle over medium heat. Ladle 1/3 cup of batter onto the griddle for each pancake (fit as many as you can onto the griddle but don’t crowd them). Cook for 1 to 2 minutes, until small bubbles form on the surface of the pancakes. Flip the pancakes and cook for another minute, until golden brown. Remove cooked pancakes to a plate. Continue cooking the rest of the batter, adding more butter onto the griddle as needed. Spoon the compote over the pancakes and serve.

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