1 cup Rhubarb, well washed and chopped into ¼ in chunks
¼ cup Honey or Dark Brown Sugar
1 tbsp Lemon Zest
3 tbsp Lemon Juice
1 tsp vanilla
1 tbsp Butter
Pancakes
¾ cup Old Fashioned Rolled Oats - not Instant
¾ cup Whole Wheat Flour
â…“ cup All Purpose Flour
1 cup whole Nuts, we like an assortment of Walnuts, Hazelnuts, Pecans, and Almonds would be fantastic.
¼ cup Sugar
2 tsp Baking Soda
1 tsp Baking Powder
½ tsp Salt
1 ¼ cups Buttermilk
â…“ cup Whole Milk
¼ cup Vegetable Oil
2 Eggs
Directions
Compote
Dump everything into a non-reactive saucepan over medium low heat. Cook until the Rhubarb melts into basically nothing and the Blackberries start falling apart - or until the juices reduce down to syrupy goodness. Mash any unreasonably large chunks of Blackberry with a fork.
Pancakes
In your food processor or blender, combine Oats, Flours, Nuts, Sugar, Baking Soda, Baking Powder, and Salt. Whirr it all together until it turns into a coarse meal. This mixture of dry ingredients can be stored for up to a week in a zip top bag or mason jar on your counter - and for basically ever in your freezer - so make it in advance and don’t wake up the whole house.
In a large bowl, beat together the Buttermilk, Whole Milk, Vegetable Oil, and Eggs. Whisk in the dry ingredients until well combined. This is a sturdy batter and you don’t have to worry about being dainty. You can mix well unlike other pancake batters.
Slowly heat a large non-stick pan, preferably with low sides over medium heat. Cook pancakes, no more than two at a time, for about 2 minutes on the first side, or until you can see bubbles start to set in their center. Flip carefully and continue to cook for about 1 ½ minutes. Repeat until you’re out of batter,.