Prep 45 mins
Cook 30 mins
In 'Williams-Sonoma: Breakfast Comforts'
- 1 lb rhubarb
- 3⁄4 cup sugar
- 2 tablespoons sugar
- 1 orange, zest of
- 1⁄4 cup fresh orange juice
- 1 pint strawberry, hulled and sliced (8 oz.)
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 1⁄2 teaspoons baking soda
- 1 1⁄2 teaspoons kosher salt
- 1 cup wheat bran
- 1 3⁄4 cups whole milk
- 3⁄4 cup plain yogurt
- 1⁄2 cup buttermilk (more if needed)
- 3 large eggs
- 6 tablespoons unsalted butter, melted and cooled (plus room temperature butter, for serving)
- canola oil, for cooking (or clarified butter)
- Trim the rhubarb, cut the stalks into 1-inch lengths, and set aside.
- In a heavy saucepan, combine the 3/4 cup sugar with 2 tablespoons water.
- Cook over high heat, stirring constantly, until the sugar melts.
- 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.
- Add the sliced rhubarb.
- The caramel will harden.
- Stir vigorously until the caramel melts again.
- Stir in the orange zest and juice.
- Cook just until the caramel mixture is syrupy and the rhubarb is tender but holds its shape, about 3 minutes.
- Transfer to a serving bowl and cool slightly.
- Stir in the strawberries and set aside.
- Preheat oven to 200°; have a ready a rimmed baking sheet.
- In a large bowl, sift together the whole wheat flour, all-purpose flour, 2 tablespoons sugar, the baking powder, baking soda, and salt.
- Add in the wheat bran.
- In another bowl, whisk together the milk, yogurt, buttermilk, eggs, and melted butter.
- Pour the milk mixture into the flour mixture and stir just until combined; do not overmix.
- Place a griddle over high heat until hot.
- Lightly oil the griddle.
- 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.
- Cook until bubbles form and break on the surface, about 2 minutes.
- Flip the pancakes and cook until the other sides are golden brown, 1-2 minutes more.
- Transfer to the baking sheet and keep warm in the oven.
- Repeat until all of the batter is used, oiling the griddle as needed.
- If the batter begins to thicken, thin it with a little more buttermilk.
- Serve the pancakes piping hot, with the warm compote and butter.