Whole Wheat Pancakes With Strawberry Rhubarb Compote Recipe

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Whole Wheat Pancakes With Strawberry Rhubarb Compote
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Ingredients
18
Count
Nutrition
766
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Trim the rhubarb, cut the stalks into 1-inch lengths, and set aside.
  2. In a heavy saucepan, combine the 3/4 cup sugar with 2 tablespoons water.
  3. Cook over high heat, stirring constantly, until the sugar melts.
  4. Continue cooking, without stirring, washing down any sugar crystals that form inside the pan with a pastry brush dipped in cold water and occasionally swirling the pan by its handle, until the mixture caramelizes and turns dark amber.
  5. Add the sliced rhubarb.
  6. The caramel will harden.
  7. Stir vigorously until the caramel melts again.
  8. Stir in the orange zest and juice.
  9. Cook just until the caramel mixture is syrupy and the rhubarb is tender but holds its shape, about 3 minutes.
  10. Transfer to a serving bowl and cool slightly.
  11. Stir in the strawberries and set aside.
  12. Preheat oven to 200°; have a ready a rimmed baking sheet.
  13. In a large bowl, sift together the whole wheat flour, all-purpose flour, 2 tablespoons sugar, the baking powder, baking soda, and salt.
  14. Add in the wheat bran.
  15. In another bowl, whisk together the milk, yogurt, buttermilk, eggs, and melted butter.
  16. Pour the milk mixture into the flour mixture and stir just until combined; do not overmix.
  17. Place a griddle over high heat until hot.
  18. Lightly oil the griddle.
  19. For each pancake, pour about 1/4 cup of the batter onto the griddle and spread it slightly with the back of the measuring cup.
  20. Cook until bubbles form and break on the surface, about 2 minutes.
  21. Flip the pancakes and cook until the other sides are golden brown, 1-2 minutes more.
  22. Transfer to the baking sheet and keep warm in the oven.
  23. Repeat until all of the batter is used, oiling the griddle as needed.
  24. If the batter begins to thicken, thin it with a little more buttermilk.
  25. Serve the pancakes piping hot, with the warm compote and butter.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 766.19 Kcal (3208 kJ)
Calories from fat 220.81 Kcal
% Daily Value*
Total Fat 24.53g 38%
Cholesterol 196.78mg 66%
Sodium 1432.76mg 60%
Potassium 1429.31mg 30%
Total Carbs 123.61g 41%
Sugars 54.09g 216%
Dietary Fiber 11.99g 48%
Protein 20.97g 42%
Vitamin C 57.9mg 96%
Vitamin A 0.2mg 7%
Iron 5.9mg 33%
Calcium 549.1mg 55%
Amount Per 100 g
Calories 133.32 Kcal (558 kJ)
Calories from fat 38.42 Kcal
% Daily Value*
Total Fat 4.27g 38%
Cholesterol 34.24mg 66%
Sodium 249.31mg 60%
Potassium 248.71mg 30%
Total Carbs 21.51g 41%
Sugars 9.41g 216%
Dietary Fiber 2.09g 48%
Protein 3.65g 42%
Vitamin C 10.1mg 96%
Iron 1mg 33%
Calcium 95.5mg 55%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.6
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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