These light and fluffy pancakes are bursting with flavor! The earthy wholemeal buckwheat flour complements the sweet and tangy rhubarb and strawberries, while the creamy whipped ricotta adds a luxurious touch. This recipe is perfect for a healthy and satisfying breakfast or brunch.
Ingredients:
- For the Pancakes:
- 1 cup (120g) wholemeal buckwheat flour
- ½ cup (60g) all-purpose flour (or additional wholemeal buckwheat flour)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups (375ml) buttermilk
- 2 large eggs
- ¼ cup (60ml) honey or maple syrup
- 2 tablespoons melted coconut oil (or vegetable oil)
- 1 teaspoon vanilla extract
- For the Rhubarb Compote:
- 3 stalks rhubarb, trimmed and chopped into 1-inch pieces (about 2 cups)
- ¼ cup (60g) granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon lemon juice
- For the Whipped Ricotta:
- 1 ½ cups (375g) whole milk ricotta cheese
- ¼ cup (60ml) powdered sugar
- ½ teaspoon vanilla extract
- Fresh mint leaves, for garnish (optional)
Method:
- Make the Rhubarb Compote: In a medium saucepan, combine the chopped rhubarb, granulated sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring occasionally, until the rhubarb softens and the mixture thickens, about 5-7 minutes. Remove from heat and set aside to cool slightly.
- Prepare the Pancakes: In a large bowl, whisk together the wholemeal buckwheat flour, all-purpose flour (if using), baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, eggs, honey or maple syrup, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix, as this can lead to tough pancakes. A few lumps are perfectly fine.
- Heat a lightly greased griddle or skillet over medium heat. Once hot, pour about ⅓ cup of batter per pancake onto the griddle.
- Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges start to set. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
- Make the Whipped Ricotta: In a medium bowl, using an electric mixer or hand mixer, whip together the ricotta cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Assemble: Serve the pancakes warm with a generous dollop of the cooled rhubarb compote and a dollop of whipped ricotta on top. Garnish with fresh mint leaves, if desired.
Tips:
- For a vegan option, use a plant-based milk alternative for the buttermilk and ricotta cheese. Cashew-based ricotta cheese is a good substitute.
- If the rhubarb compote thickens too much while cooling, you can add a tablespoon of water to thin it out slightly.
- You can adjust the amount of sweetness in the pancakes and compote to your liking.
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or skillet before serving.
