Strawberry Rhubarb Pancakes
Courtesy of Chef Patrick Skene – Modern Electric Lunch
This sauce is so dynamite you will want to eat it on everything. Chef Patrick suggests a simple snack pairing it with a chunk of bread and a sprinkle of feta on top.
Ingredients
PANCAKES
1/2 cup all purpose flour
3 Tbsp white sugar
1 3/4 tsp baking powder
1 tsp kosher salt
1 1/2 cups buttermilk
3 Tbsp unsalted butter, melted
2 large eggs
1 tsp vanilla
STREUSEL CRUMBLE
1 1/4 cups all purpose flour
1/2 cup brown sugar
1/3 cup white sugar
1 tsp kosher salt
6 Tbsp unsalted butter, melted but not scalding hot
STRAWBERRY RHUBARB SAUCE
3 cups frozen rhubarb
3 cups frozen strawberries
1 cup white sugar
2 Tbsp water
1/3 cup unsalted butter
1/2 Tbsp vanilla
1 tsp kosher salt
2 Tbsp corn starch
3 Tbsp cold water
GARNISH
maple syrup
whipped cream
powdered sugar
sliced fresh strawberries
Method
PANCAKES
1. Mix dry ingredients in a bowl with a whisk.
2. In a different bowl whisk the wet ingredients together.
3. Pour wet ingredients into the dry gently mixing. Do not overmix, some lumps are fine.
4. Drop the batter onto a preheated skillet on a med-high heat, adding 1/4 cup of batter per pancake.
5. When you see bubbles forming on the top flip them over.
STREUSEL CRUMBLE
1. Mix dry ingredients in mixing bowl.
2. Add butter and using your hands, roll together until mix is clumpy, not to a paste.
3. Spread on baking sheet and bake at 350° for 10-12 minutes.
STRAWBERRY RHUBARB SAUCE
1. Add all ingredients except corn starch mixture to slow cooker on low and cook for 5-6 hours.
2. Once cooked mix cornstarch with 3 Tbsp cold water and whisk into sauce while sauce is still hot.
3. If using a pot with a lid instead of slow cooker, stir regularly to prevent sticking.
ASSEMBLY
1. Top a desired number of pancakes with strawberry rhubarb sauce.
2. Sprinkle on streusel crumble
3. Garnish with maple syrup, whipped cream, powdered sugar & sliced fresh strawberries.
Yield 1–2 servings