On a trip to the Catskills, my husband and I chanced upon this tiny farmhouse with a farm-to-table restaurant that serves the best pancakes I've ever had. With rhubarb and berries in season, I just had to try the combination in a light fluffy pancake. The burst of sweet and sour juices in your mouth with the warm comforting pancake texture is a match made in heaven. I couldn't stop pouring more of the sauce and so will you. Enjoy this fruity breakfast with a twist!
- Make pancake batter first by mixing together all the dry ingredients in a large bowl. In a separate bowl, whisk together all wet ingredients (except the fruits).
- Add the wet ingredients to the dry and mix together. Set aside batter to rest for 5 minutes.
- In the meantime, prepare the sauce. Place rhubarb, agave and water into a small pot over heat. Allow to simmer for 5 minutes. Add chopped strawberries and bring back to boil another 2 minutes. Remove from heat.
- Allow to cool a little and then place into a blender and mix until smooth. If you like it chunky, you can try to mash the sauce with a ladle instead.
- Cook the pancakes by heating a nonstick frying pan over medium-low heat, placing a drop of oil and pouring a ladle filled of batter on it. Sprinkle this will the chopped rhubarb and sliced strawberries. Flip when bubbles form in the batter and bottom is golden, approximately three minutes. Flip and cook until the second side is golden, another a minute or so.
- Serve hot with the prepared sauce, maple syrup or ricotta.