Ingredientes para Whole Wheat Pancakes With Strawberry Rhubarb Compote
- Whole Wheat Flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups buttermilk
- 2 tablespoons canola oil
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- Fresh Lemon Juice
- 1 cup chopped rhubarb
- 2 tablespoons honey
- Lemon, Zest Of
- Strawberry
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Cómo preparar Whole Wheat Pancakes With Strawberry Rhubarb Compote
- In a large bowl, whisk together the 2 cups whole wheat flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
- Set aside.
- In a separate large bowl, whisk together 1 1/2 cups buttermilk, 2 tablespoons canola oil, 2 large egg whites, 1 teaspoon vanilla extract, 1 tablespoon lemon zest, and 1 tablespoon lemon juice.
- Gently pour the wet ingredients into the dry ingredients.
- Stir gently with a spatula until just combined. Do not overmix.
- The batter will be thick.
- Heat a lightly oiled griddle or non-stick skillet over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake, leaving a few inches between each.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- While pancakes cook, prepare the compote: In a medium skillet, combine 1 cup chopped rhubarb and cook over medium heat for 2-3 minutes, until softened.
- Add 2 tablespoons honey, 1 tablespoon lemon zest, and 1 tablespoon lemon juice to the rhubarb. Stir and cook for 2 minutes.
- Stir in 1 cup sliced strawberries and cook for another 2 minutes, until strawberries are softened and slightly saucy.
- Serve the warm strawberry rhubarb compote over the hot pancakes. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
58g
Fat
3g
Carbs
13g
