Fluffy American Pancakes Recipe with Rhubarb & Strawberry Compote
Golden, fluffy American-style pancakes topped with fresh homemade rhubarb and strawberry compote, creating the perfectly balanced sweet and tangy treat
Fluffy American Pancakes Recipe with Rhubarb & Strawberry Compote
Hem's Kitchen
Makes 7 pancakes
30 minutes
10 minutes
Looking for a delicious pancake day recipe? These fluffy American-style pancakes topped with homemade rhubarb and strawberry compote are a perfect way to start your day! The pancakes are golden and light, while the sweet and tangy compote brings a burst of freshness to every bite. This combination of fluffy pancakes and fruity compote is ideal for those who crave a satisfying yet refreshing treat.
The compote is simple to make—just simmer fresh rhubarb and strawberries with a bit of sugar, honey and lemon juice until they soften into a thick, syrupy sauce. You can make the compote in advance and store it in the fridge for a quick and easy topping whenever you need it. It’s the perfect way to use fresh, seasonal fruits!
Serve these pancakes with a dollop of whipped cream, a sprinkle of icing sugar, or even a scoop of vanilla ice cream for an added treat.
This easy pancake recipe with rhubarb and strawberry compote is the perfect way to enjoy ripe, seasonal fruits in a delicious breakfast dish. It’s quick to make, packed with flavour, and perfect for pancake day!
Ingredients
Rhubarb and strawberry compote
- 200g of Rhubarb, chopped 2cm
- 150g of Strawberries, cut into quarters, plus extra for serving
- 25g of Whitworths Caster Sugar
- 1 Tsp of Honey
- 5g of Lemon Juice
Pancakes
- 200g of Plain Flour
- 50g of Whitworths Golden Caster Sugar
- 2 Tbsp of Baking Powder
- 1/2 Tsp of Salt
- 2 Large Eggs
- 250f of Milk
- 1 Tsp of Vanilla Extract
- 50g of Unsalted Butter, melted. Plus extra for cooking
- Whitworths Icing Sugar for dusting
Directions
Compote
Combine all the ingredients in a saucepan.
Heat the saucepan on a medium heat for 5 minutes, stirring occasionally.
Lower the heat and simmer for 10 minutes.
Turn off the heat and leave to cool.
Pancakes
In a large bowl, mix the flour, sugar, baking powder, salt, until combined.
Whisk the eggs, milk, vanilla extract and the melted butter in a jug.
Gradually whisk the egg mixture into the bowl with the flour until there are no lumps.
Let stand for 15 minutes.
Heat a small pan on a medium heat and add a small knob of butter to the pan.
Once the butter has melted, add a ladle full of the pancake mixture to the pan.
Cook for a couple of minutes until you start to see bubbles form on top.
Then flip over and cook for another 2 minutes.
Remove pancake from pan and continue the process until all the batter has been used.
Plate up the pancakes and spoon the compote over the top of each pancake.
Top with few fresh chopped strawberries and dust with icing sugar.