I LOVE rhubarb! I only just discovered this a couple weeks back withSouleMama's Rhubarb Strawberry muffins...soooo gooooood!
So, I really wanted pancakes after my last post and had some rhubarb to play with ...sooooo....
Rhubarb Strawberry Pancakes!!! ..not very in focus...probably because I'm drunk with excitement!
2 cups whole spelt flour (or wheat or whatever you eat)
1 tsp baking soda
2 eggs
1 1/2 cups soy milk (...or you know...cow milk...if you drink ..cow milk ;) )
1 cup (some stalks) of chopped rhubarb
1/4-1/2 cup chopped strawberries...I used 1/4 cup dried because I don't have fresh right now.
probably some lemon zest would be excellent in this...I didn't have any though.
So, mix dry ingredients, then add wet and mixymixymix! But NOT TOO MUCH!!! So, more like mixy mix...not so much mixymixymix! Like muffins. If you mix too much they'll be too heavy...but still edible of course. Fold in fruits.
Heat some olive oil (smoky, but that's what i use...don't use canola for cooking people! When heated it turns right to trans fats!)
or butter or whatever you use and put some batter in the pan and cook around medium high till edges are dry and there are about 12 bubbles on the top of a pancake, then turn and cook for a minute or two...I'm obviously not so good at that last part and end up burning em usually, but they're still good! :)
So, then what you need, once all your pancakes are done, is some Rhubarb syrup! Mmmmhhhhmmmm, that's what I said!
Oh my god, that's so blury! I must have been shaking with hunger! Must...get....rhubarb....fix..!
Rhubarb Syrup
1 cup water
1 1/2 cup sugar (i used brown, which added warmth, like maple syrup, but for crisper flavour, use white)
1 cup rhubarb, chopped, in cheesecloth
Boil sugar and water, make sure to accidentally toss brown sugar everywhere too! For authenticity...yeah...Then bring to simmer and steep rhubarb in mix for 30 minutes till syrupy. carefully, using tongs, squeeze the cheesecloth into the saucepan. Use a funnel (I lined a plastic one with foil...you know...phalates...) and pour into a glass jar or other storagey thing and cap. Once cool, refrigerate. Pour some over your pancakes and be ready for a taste explosion!
Yum!