Buttermilk Pancakes for Two with Green Rhubarb Compote

To make the pancakes, begin by stirring together with a fork the flours, baking powder and sugar in a medium bowl. In a 2-cup measuring cup, stir together the buttermilk, egg, melted butter and vanilla. Pour the wet ingredients over the dry ingredients and stir lightly to combine. Lumps are just fine. Heat your griddle over medium heat and grease it with butter. Use a ¼-cup scoop to scoop pancake batter and place it on the griddle. Cook until bubbles form on the tops of the pancakes and the undersides are brown. Flip and cook that side until brown.

For the compote, stir together all ingredients except vanilla in a medium saucepan. Bring this mixture to a boil, then lower to a simmer. Cook, stirring occasionally, until the rhubarb collapses into a sauce that resembles apple sauce—about 15-20 minutes. Stir in the vanilla just before serving.