Orange-Rhubarb Pancakes with Strawberry-Rhubarb Syrup
Rhubarb is one of the toughest ladies on the block. Oh sure she looks innocent, but don’t turn your back on her. She’s tarter than she is sweet, her leaves are poison and she's a vegetable in the same sneaky way that tomatoes are a fruit. The color difference is mostly varietal – green rhubarb isn’t necessarily unripe, nor will red be sweeter – but if you want that gorgeous ruby color in your dish, go with a redder stalk. And we’re not kidding about those poisonous leaves – cut them off and dispose of them. Then give the stalks a good rinse. Don’t bother peeling them; that fibrous “skin” will break down during cooking. – Dee Ryan
FOR THE ORANGE-RHUBARB SAUCE
1 cup rhubarb (chopped into ½-inch pieces)
½ cup fresh orange juice
2 Tbsp. freshly grated orange zest
¼ cup granulated sugar
FOR THE PANCAKE BATTER
½ cup white flour
1¾ cup medium-grind cornmeal
1 Tbsp. granulated sugar
½ tsp. salt
½ tsp. baking soda
1¾ cups buttermilk
1 Tbsp. vanilla extract
8 to 12 Tbsp. butter
FOR THE STRAWBERRY-RHUBARB SYRUP
1 cup pure maple syrup
¼ cup chopped strawberries
¼ cup rhubarb (chopped into ½-inch pieces)
• Preheat the oven to 200 degrees.
• First, make the Orange-Rhubarb Sauce: Combine the chopped rhubarb, orange juice, orange zest and sugar in a small saucepan. Cook over low heat until the rhubarb is fork tender, about 5 to 7 minutes. Remove from heat and use a fork to mash the mixture into a thick sauce. Set aside and let cool.
• Next, make the Pancake Batter: In a large bowl, whisk together the all-purpose flour, cornmeal flour, sugar, salt and baking soda. Stir in the eggs, buttermilk and vanilla until smooth, adding more buttermilk as needed.
• Stir the Orange-Rhubarb Sauce into the Pancake Batter and set aside.
• Now, the Strawberry-Rhubarb Syrup: Add the maple syrup, strawberries and rhubarb to a small sauce pan. Bring to a low boil over low heat, stirring occasionally. Remove from heat, cover and set aside while you make the pancakes.
• Butter a large skillet or griddle, and place over medium-high heat. Ladle in about 3 to 4 tablespoons of batter per pancake. When the top of the pancake begins to bubble, carefully flip the pancakes and cook them for another 2 minutes or so. Remove to a plate set in the oven while you make the rest of the pancakes.
• Serve the pancakes with the Strawberry-Rhubarb Syrup, powdered sugar and whipped cream.