“I’m a little scared.” – this is what Steve said to me when I put a beautiful plate of buckwheat pancakes topped with a homemade rhubarb compote and blueberry sauce in front of him last Sunday. Not exactly the reaction I was going for but can you blame him? Rather than pouring into the griddle pan like “normal” pancake batter, this had to be pried out of the bowl like chewing gum. I believe that’s how he described it to his family later that weekend with a horrified look on his face. Who would have guessed Bob’s Red Mill Buckwheat Pancake recipe wouldn’t be the answer to my quest to recreate the perfect Portland breakfast.
Let me back-track a little – travel with me to Portland, circa 2008. We walked into a breakfast place that looked a little like a Denny’s and I wasn’t exactly thrilled with that. All I wanted was a fancy cup of coffee, a plate of French toast and a pound of powdered sugar but that was not in my future. After sulking over the fact that this restaurant didn’t have any powdered sugar on the premise whatsoever I took the servers’ advice and ordered the seasonal house special – buckwheat pancakes with rhubarb compote and it was and still is one of the best breakfasts I’ve ever had. And ever since that day I have been trying to re-create that same recipe and have failed miserably.
My attempt at buckwheat pancakes wasn’t a complete disaster though – the Rhubarb compote was delicious and I have been eating it on toast and pb&js all week. The word “compote” is a little pretentious – especially since compote is almost exactly like a jam except easier to make. You chop up your fruit, add sugar and a splash of water in a pan and cook it until the consistency is thick and the fruit has completely broken down. Let is cool and then spread it on toast, waffles, and crepes or use it in a cobbler or a crisp of some sort. It’s a versatile dish. Rhubarb is in season right now so you’ll find lots of fresh, beautiful rhubarb at the market or even better – at your farmer’s market if you have one.
If any of you out there has a killer recipe for buckwheat pancakes – please share. I still have lots of flour and I haven’t given up hope just yet….pancakes are a terrible thing to give up on. Plus, I owe it to Steve…even though the pancakes scared him he still ate them…I have a great husband.
*** in exciting news, after my guest blog on DigginFood, two other wonderful blogs, Our Green Living Journey and Wolfie and the Sneak gave me a little love and shared my recipes with their readers! Isn’t that really nice?! Thanks girls!
Prep time: 5 minutes Cook time: 35 – 45 minutes
Yields: about 3 cups
2 lbs of Rhubarb
1 Cup sugar
Splash of water
Cook all the ingredients together, stirring every so often until the rhubarb has cooked down and it looks like jam. Let it cool before you eat it. Store in the fridge and use it for 7 – 10 days.