[video] 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.
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.
- 2 tablespoons honey
- 2 tablespoons orange juice
- ¾ cup chopped rhubarb
- ½ pint strawberries
- 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
- 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.
- 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.
Copyright 2012, C. Lair, Original recipe
The star of this show is rhubarb. The harbinger of spring are these stalks of rhubarb. We don’t need a lot of stalks, but in the springtime we’ve got rhubarb and asparagus, and we’ve got little baby leaves. All of these plants are cleansing, and they’re therapeutic for the circulatory system. They’re kind of waking us up from the long winter. This one has kind of a sour taste to it, and so we’re going to combine it with strawberries and make a strawberry-rhubarb sauce to go over, yay, buttermilk pancakes.
Let me tell you the story of how we were first discovered. Yes, yes, please. OK. It was long ago in ancient Russia, and we were growing wild along the River Volga. The name of the river was raw in some ancient, symbolic language. Oh, yippee, yippee, yippee. Then, the Greeks added on the word, barbarum, which meant foreign or primitive. We became known as raw barbarum, or rhubarb. Yay!
Our strawberry-rhubarb sauce has about three-fourths of a cup of diced rhubarb, orange juice, honey and strawberries. Very simple. That’s it. The
first thing, I’m going to finish chopping up a little bit more of this. The rhubarb, honey, orange juice goes together and it cooks for about ten minutes. It simmers with the lid on. While that rhubarb is simmering, you don’t put the strawberries in yet, they go in later. While that rhubarb is simmering, we’re going to make our pancake mix which is real simple.
The dry ingredients are whole wheat pastry flour, half a cup of another kind of flour, I like kamut flour, you could use spelt or whatever, a little bit of brown sugar, baking soda, salt. The wet ingredients are buttermilk, water, egg yolk, and egg white that’s whipped. So simple. You need a cup and a half of flour. Here’s a cup of whole wheat pastry flour and a half a cup of kamut flour and a little sweetener in there. This is Sucanat; you could use brown sugar. Baking soda, bloop, and some salt. A
cup of buttermilk. You could also use a little combo of yogurt and water if you don’t want to use buttermilk. Half a cup of water and one egg yolk. Whee.
Now, we’re going to add the strawberries and simmer it with the lid off for about ten minutes, 15. Let’s put the beaten egg white in the batter. That’s what lightens it up and makes those pancakes fluffy. Just fold it in, about a quarter cup of batter per pancake.
Now, we’re going to blend up the strawberry-rhubarb so it’s a sauce. You could leave it chunky. Buttermilk pancakes with strawberry-rhubarb sauce. Isn’t that a fun way to use rhubarb?