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picture of einkorn pancakes with strawberry and rhubarb compote

The Best Einkorn Pancakes with Strawberry and Rhubarb Compote

June 15, 2021 by lovelydayfarmette Leave a Comment

One of the most exciting days at the farmers market is when you get that first glimpse of ruby red strawberries on the market tables. I could finish an entire bunch in one sitting and rejoice in my red-stained fingers. Make sure to grab an extra quart so you can make the perfect topping for these pancakes. These einkorn pancakes with strawberry and rhubarb compote hit just the right balance of sweet and slightly tart, and harken the arrival of summer.

The Benefits of Einkorn

The einkorn flour in this recipe gives these pancakes a unique, rich flavor. You can watch me make them in this video.

I find myself incorporating einkorn into many of my breakfast and baked goods, including waffles and scones. Aside from the fact that einkorn is nutritious, it is also just so darned delicious! The best way I can describe it is that it tastes earthy, somewhat sweet, and slightly nutty.

Einkorn is often called “nature’s original wheat”. It is considered an ancient grain because it was cultivated more than 10,000 years ago, and it has never been hybridized. As a pure wheat, it is easier to digest einkorn. You can use einkorn in recipes in place of whole wheat.

I source my einkorn locally from River Valley Community Grains. They make amazing, freshly milled flours and sell a variety of the most beautiful, wholesome grains. Jovial also makes a terrific organic all-purpose einkorn flour.

Strawberries and Rhubarb

The combination of strawberry and rhubarb is classic for a reason. Together, the flavor always signals for me the glorious transition from spring to summer. The sweetness of the strawberry plays seamlessly with the tartness of the rhubarb.

This compote is sweetened with honey and brightened up with lemon juice. The blushing rhubarb is firm and crisp when sliced, but it softens and collapses into jammy goodness once simmered on the stovetop.

Cook with Me Video: Einkorn Pancakes with Strawberry and Rhubarb Compote

Cooking Notes

  • I love using raw honey, which has a thicker consistency than filtered honey. When whisked in with the wet ingredients, it dissolves completely and uniformly.
  • Pancake flipping can be intimidating, I get it. But you got this! Just go for it. It’ll take some practice, and I promise that any wonky looking pancakes will still taste delicious!
  • To keep your pancakes from browning too quickly or burning, make sure to keep the heat on low. Keep an eye out when the first tiny bubbles start to form on the top. That means they’re almost ready.
  • The compote may look a little soupy when taken right off the heat. It will thicken as it cools. Store in an airtight container, such as a mason jar.
  • Stir in leftover strawberry and rhubarb compote in your morning yogurt or add a spoonful atop some vanilla ice cream. Throw some on top of the leftover ricotta from this recipe. Yum!

Add-Ons and Substitutions

  • No rhubarb at the market? Sub it for 1 cup of blueberries, blackberries, or raspberries. You can also make the compote solely with strawberries.
  • This recipe works with a bag of frozen strawberries when in a pinch.
  • Add a dallop of mascarpone cheese alongside the strawberry and rhubarb compote if you want to have dessert for breakfast. Because, why not?

Recipe

picture of einkorn pancakes with strawberry and rhubarb compote

The Best Einkorn Pancakes with Strawberry and Rhubarb Compote

lovelydayfarmette
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Course Breakfast

Ingredients
  

Strawberry and Rhubarb Compote

  • 2 cups strawberries (sliced in half)
  • 1 cup sliced rhubarb (1/2 inch slices)
  • 1/2 cup water
  • 3 tbsp honey
  • 1 tbsp lemon juice
  • 1/8 tsp kosher salt

Einkorn Pancakes

  • 2 cups einkorn flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp kosher salt
  • 1 cup buttermilk
  • 3 tbsp honey
  • 2 eggs
  • 1 tsp vanilla extract
  • 4 tbsp melted unsalted butter (plus more for the pan)

Instructions
 

Strawberry and Rhubarb Compote

  • Put the strawberries, rhubarb, water, honey, lemon juice, and kosher salt in a sauce pan and bring to a boil. Turn down the heat and simmer for 10 minutes, or until the strawberries and rhubarb start to break down and look like a runny jam.
  • Take it off the heat and prepare the pancakes.

Einkorn Pancakes

  • Mix the einkorn flour, baking powder, baking soda, and kosher salt together in a bowl. In another bowl, mix the buttermilk, honey, eggs, vanilla, and melted butter.
  • Make a well in the middle of the dry ingredients. Pour the wet ingredients inside the well and slowly incorporate the dry ingredients. Don't overmix. Stop once all the flour has been incorporated.
  • Warm up 1 tablespoon of butter in a cast iron pan until most of the bubbles disperse. On low to medium heat, use a ladle to pour in 1/3 cup of batter to make 1 pancake. In a 12 inch cast iron skillet, you can fit 2-3 pancakes.
  • After 2 minutes, or once the underside starts to turn golden, flip the pancakes. Cook each pancake another 1 minute or until the other side turns golden.
  • Melt a tablespoon of butter in the skillet before cooking each set of pancakes.
  • Top the pancakes with strawberry and rhubarb compote and softened butter. Bon Appetit!
Keyword einkorn pancakes, strawberry and rhubarb compote

Shop this Post

River Valley Community Grains

Jovial Einkorn Flour

Filed Under: eat Tagged With: #einkorn, #einkornpancakes, #strawberryrhubarb

picture of sugar snap peas pasta with lemon and ricotta

Simple Sugar Snap Pea Pasta with Lemon and Ricotta

June 14, 2021 by lovelydayfarmette Leave a Comment

There is nothing like the bright green crunch of a sugar snap pea straight off the vine. At their prime, sugar snap peas are nature’s candy. Eating them freshly picked is a revelation of how amazing mother nature truly is. With their natural sweetness, it is really hard to improve upon sugar snap peas in their raw form. However, it is also hard to improve upon a bowl of simple creamy, parmesan pasta! Put the sugar snap peas and pasta together, along with some lemon zest and dollops of ricotta and voila, you have perfection!

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here. As an Amazon Associate I earn from qualifying purchases.

This sugar snap pea pasta with lemon and ricotta is my go-to recipe when sugar snap peas first start appearing at the farmers market. It is quick, simple to put together, and the whole is greater than the sum of its parts. You can watch me make it in this video.

Cook with the Seasons

Because this recipe has minimal ingredients, try to get the the freshest peas you can get your hands on. This recipe can also be made with english peas if that is what you are finding at the market or have growing off your own vines.

Sometimes I like to purchase local artisan pasta when making this dish to go all out. Here, I found some beautiful farfalle pasta for that old-school bowtie pasta vibe. Also, I go for the full fat ricotta and freshly grated parmesan here.

The lemon zest and mint at the end really make this sugar snap pea pasta sing. Make sure to salt your water well (it should taste like the sea), and add a few turns of cracked pepper at the end. Then enjoy every bit of this creamy, late spring goodness in your bowl!

Cook with Me Video: Sugar Snap Pea Pasta with Lemon and Ricotta

Cooking Notes

  • Slice the sugar snap peas diagonally. I love it when random peas fall out, and you have all these different textures and shapes in your bowl. Sautee them only until they turn bright green so they don’t lose their crunch.
  • Instead of using a colander to drain the pasta, I time its cooking so that I can put it directly from the pasta pot into the pot I’ve cooked the peas in. Immediately after I drop my pasta in the boiling water, I start cooking my other ingredients since they only need a quick sautee. I use a spider tool like this one to transfer big scoopfulls of pasta at a time. Staub makes my favorite french oven that I use for pasta, stews, soups, and basically anything I can’t fit into my cast iron skillet.
  • Save at least 1 cup of the pasta water. It helps to meld all the ingredients together and make a simple sauce along with the parmesan cheese.
  • Add salt in layers in small pinches at a time (except for the pasta water — you want that to taste like sea water!) Salt the pasta water. Salt the garlic. Salt the peas. Then taste at the end and salt more if needed. Freshly cracked pepper is a must.
  • I finish most of my foods with crunchy, flaky Maldon salt. I keep it on hand at all times both next to my stove and on the table top. This smoked version takes everything up a notch.
  • Are you looking for something to do with the extra ricotta? I love to top it on toast, add some fruit (like figs, strawberries, or plums), drizzle on some honey, and eat it for breakfast!

Add-Ons and Substitutions

  • If you are craving this dish in non-pea season, a bag of frozen peas works in a pinch.
  • Add whatever herbs you have on hand to liven up this dish even more. Basil and parsley would also be great here.
  • Add more plant power by tossing in some fresh microgreens at the end. Sauteed chopped asparagus or ramps (my favorite!) would also be great in here.

Recipe

picture of sugar snap peas pasta with lemon and ricotta

Simple Sugar Snap Pea Pasta with Lemon and Ricotta

lovelydayfarmette
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Servings 4

Ingredients
  

  • 1 lb farfalle
  • 1 cup reserved pasta water
  • 2 tbsp extra virgin olive oil
  • 2 cloves minced garlic
  • 1 cup sugar snap peas (1/4 inch diagonally sliced)
  • 1/4 tsp kosher salt (adjust to taste)
  • 1/2 cup freshly grated parmesan (more for garnish)
  • 1 tbsp chopped mint (more for garnish)
  • 1/2 cup whole-milk ricotta
  • 1 tsp lemon zest
  • 1/4 tsp freshly cracked pepper
  • 1/8 tsp maldon salt (for finishing)

Instructions
 

  • Fill a large pasta pot 2/3 of the way with water. After it comes to a boil, add 3 tbsp of salt (the water should taste salty like the sea). Boil the pasta for 1 minute under the al-dente cooking time, since it will cook a bit more off the heat when mixing with the other ingredients.
  • While the pasta is boiling, cook the other ingredients. In a dutch oven or large pot, heat up the olive oil until it shimmers. Sautee the minced garlic with a small pinch of kosher salt for 30 seconds on low heat, being careful not to burn it.
  • Add in the sugar snap peas and a small pinch of kosher salt and sautee on medium heat for 3 minutes or until it turns bright green. You want the sugar snap peas to stay crunchy and have a snappy bite.
  • Take it off the heat. Add the farfelle and parmesan. Pour in 1/2 cup of the reserved pasta water at a time and give it a good mix to meld everything together. At this point, add more pasta water if it is too dry. There should be a little bit of pasta water swishing around the bottom of the pan. Add the chopped mint and salt and pepper to taste.
  • Add a few dallops of whole milk ricotta. Finish with more grated parmesan, lemon zest, and a bit of chopped mint. Sprinkle on some Maldon salt and freshly cracked pepper. Bon Appetit!

Shop this Post

Staub French Oven

Spider Strainer

Microplane Zester Grater

Maldon Salt

Smoked Maldon Salt

Filed Under: eat Tagged With: #pastarecipe, #peas, #sugarsnappeas

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Hi! I’m Geraldine, wife and mama to two little ones.  Our family recently traded in suburban life in search of simpler pleasures and a slower pace in the country.  Follow along as we grow our little farmette from scratch.  We hope you find inspiration here to fill your own lovely days with good food, splendid blooms, and homespun beauty!

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