Back-to-back TV segments…that’s how I rolled this week!
First, a veggie-packed Farmer’s Market Salad with my Madison peeps.
Then yesterday morning, a healthy pancake recipe with my Milwaukee peeps. We all know breakfast is the most important meal of the day but most of all, it’s my FAVORITE meal of the day. Hands down. In fact, breakfast was a major motivating factor in forcing myself out of bed at 4:45am two days in a row to perform these TV appearances. Well…that and coffee.
You’ve seen me without my coffee. It’s not pretty.
Anyways, let’s talk pancakes. Specifically, buckwheat oatmeal pancakes. Despite what I said in my TV appearance, buckwheat is NOT related to wheat (please excuse my I-was-up-at-the-buttcrack-of-dawn-tired-brain whoopsie). It’s actually gluten-free! When mixed with oatmeal and eggs and homemade buttermilk and a little bit of sugar, pancakes happen.
But not just pancakes…rhubarb lemon compote too! It’s surprisingly easy to make – just 10 minutes of simmering rhubarb, sugar, lemon juice and lemon zest. It cooks down to a thick, rich compote that’s perfect to spread on pancakes. But by all means, don’t stop there! I’ve already devoured it on graham crackers, oatmeal, ice cream and a spoon.
Kim agrees with me. It’s gooooooood stuff.
It’s the type of good stuff that gets you through the busy, crazy times in your life. Is it just me or has anyone else had an insane couple of weeks? I know the world is conspiring towards whimsical and wondrous things, but in the meantime, things are in a weird limbo of weirdness.
Weird limbo of weirdness?
Gah, I really am losing it…losing it so much that I may have quit my job. But as long as I am losing it and unemployed while eating these pancakes, I think things will be okay.
Pass the compote, please.
Buckwheat Oatmeal Pancakes with Rhubarb Lemon Compote
Prep time: 10 minutes
Cook time: 10 minutes
5 to 6 cups diced rhubarb
1 cup coconut sugar*
juice of 1 lemon
zest of 1 lemon
1 cup buckwheat flour
1/2 cup all-purpose flour
1/2 cup rolled oats
1 t baking powder
3 T sugar
1 t salt
1 t lemon zest
2 cups buttermilk**
*I used coconut sugar but regular sugar, maple syrup + agave nectar would all work too
**To make homemade buttermilk, whisk a scant 2 cups of milk with 2 T lemon juice. Let sit for 2 to 3 minutes. Milk will curdle. This works with cow’s milk as well as alternative milks, including soy, almond, rice, etc.
In a saucepan over medium-low heat, mix rhubarb, 1 cup sugar and juice + zest of 1 lemon. Let simmer until rhubarb has broken down and compote is thick + slightly syrupy.
in a medium bowl, sift flours, oatmeal, powder, sugar, salt and lemon zest together. Add buttermilk and eggs, and mix. Batter will be slightly thick. In an iron skillet or fry pan over medium-low heat, pour 1/4 cup of the batter in the pan. Let cook 3 to 4 minutes or until golden brown. Flip and repeat.
To serve, top with rhubarb compote.
Makes 12 pancakes