Lately I’ve been thinking about things I like to eat, like pancakes, no big news flash here. When our children were younger and living at home I made more pancakes but the truth is that like Disney movies which I also like and saw more of when our children were younger, I miss making pancakes. So when I saw that this week’s recipe from Around My French Table was roasted rhubarb, all I could think of making was a compote with strawberries and enjoying it over a stack of buttermilk pancakes. I know that rhubarb compliments many things but my all time favorites are strawberries. Roasted rhubarb and fresh strawberries is a marriage made in Heaven, in a crisp, in a crumble, in a pie, cobbler or over buttermilk pancakes, that’s what I’m talking about. A Pyrex pie dish covered with about a pound of sliced rhubarb, about a half a cup of sugar, one cinnamon stick, one star anise and about a tablespoon of crystallized ginger placed in a medium oven will soon make your kitchen smell wonderful. I did adapt this simple recipe by changing the spices in the rhubarb, but you can find the original recipe in Around My French Table, a gem of a cookbook, by Dorie Greenspan. Check out the other contributors to this on-line cooking group here at French Fridays with Dorie.
A quick trip to the farmers market for fresh strawberries mixed into the roasted rhubarb and you have a wonderful compote to enjoy all by itself or on the following recipe for made in your blender Overnight Buttermilk Pancakes, recipe from ‘Radically Simple’ by Rozanne Gold.
Ingredients and Directions for Overnight Buttermilk Pancakes
makes about 14 pancakes
2 large eggs
1 cup buttermilk
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon vanilla extract
2 tablespoons olive oil
1&1/2 cups self rising flour**
Place all the above ingredients in the glass container of your blender and blend until smooth. Place in your fridge overnight(not more than 15 hours). In the morning bring it out and give it a whirl before using.
Heat up your griddle and brush with olive oil or cooking spray. Spoon or ladle the pancake batter in about 1/4 cup increments, smoothed into round pancake shapes and evenly spaced on your griddle. Cook until brown on the bottom, about 3 minutes, flip and continue cooking until golden brown on both sides. Stack up and serve with butter and serve with compote.
**Self-Rising Flour = 1 cup AP flour plus 1&1/2 teaspoon baking powder & 1/2 teaspoon salt, well combined.