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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