Whole Wheat Pancakes With Strawberry Rhubarb Compote

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“In 'Williams-Sonoma: Breakfast Comforts'”
1hr 15mins

Ingredients Nutrition


  1. Trim the rhubarb, cut the stalks into 1-inch lengths, and set aside.
  2. In a heavy saucepan, combine the 3/4 cup sugar with 2 tablespoons water.
  3. Cook over high heat, stirring constantly, until the sugar melts.
  4. Continue cooking, without stirring, washing down any sugar crystals that form inside the pan with a pastry brush dipped in cold water and occasionally swirling the pan by its handle, until the mixture caramelizes and turns dark amber.
  5. Add the sliced rhubarb.
  6. The caramel will harden.
  7. Stir vigorously until the caramel melts again.
  8. Stir in the orange zest and juice.
  9. Cook just until the caramel mixture is syrupy and the rhubarb is tender but holds its shape, about 3 minutes.
  10. Transfer to a serving bowl and cool slightly.
  11. Stir in the strawberries and set aside.
  12. Preheat oven to 200°; have a ready a rimmed baking sheet.
  13. In a large bowl, sift together the whole wheat flour, all-purpose flour, 2 tablespoons sugar, the baking powder, baking soda, and salt.
  14. Add in the wheat bran.
  15. In another bowl, whisk together the milk, yogurt, buttermilk, eggs, and melted butter.
  16. Pour the milk mixture into the flour mixture and stir just until combined; do not overmix.
  17. Place a griddle over high heat until hot.
  18. Lightly oil the griddle.
  19. For each pancake, pour about 1/4 cup of the batter onto the griddle and spread it slightly with the back of the measuring cup.
  20. Cook until bubbles form and break on the surface, about 2 minutes.
  21. Flip the pancakes and cook until the other sides are golden brown, 1-2 minutes more.
  22. Transfer to the baking sheet and keep warm in the oven.
  23. Repeat until all of the batter is used, oiling the griddle as needed.
  24. If the batter begins to thicken, thin it with a little more buttermilk.
  25. Serve the pancakes piping hot, with the warm compote and butter.

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