Fluffy Yogurt Pancakes with Rhubarb, Orange & Stem Ginger Compote

Prep Time:15 mins, Cook Time: 10 mins, Total Time: 25 mins

June 3, 2014

Eat Your Veg | Yogurt Pancakes with Rhubarb CompotePancakes make a regular appearance in these parts, for breakfast, brunch or a cheeky pud. Admittedly they’re usually the traditional English crepe sort with flour, eggs and milk and served with lemon or orange juice and honey, or as a very special treat with dare I say it (but please don’t repeat this) uber-naughty Nutella. Actually in truth the ‘N’ only comes out if both kids get up after 7am and believe me this doesn’t happen very often. At best every few weeks, but typically months can go by between our breakie choccie pancake fests. Hardly cause for overindulgent sugar consumption concern. I’m more worried about my distinct lack of sleep!.

I do however make fluffed up American style pancakes for brunch every few weeks or occasionally as a special, but speedy, pud for us. Interestingly the kids have only accepted them as a valid alternative to the thinner variety in the last few months, and will now wolf them down by the pan load. Hence a recent onset of experimentation with healthier batter and topping options. And these are truly a seasonal winner, luckily with all three of us and represent the first time I’ve got my kids to actually eat and like rhubarb!. Result.

Eat Your Veg | Greek Yoghurt Pancakes with Rhubarb & Ginger Compote

The batter uses half wholemeal flour, lots of lovely Greek yogurt and honey as a sweetener. Cooked briefly in a smear of butter they’re fluffy, light and very moreish, even on their own (the terrible twosome are testament to this). The accompanying compote is simply cooked down for a few minutes rhubarb in blood orange juice, stem ginger and syrup and a little unrefined soft brown sugar. Served topped on a pancake with a generous spoon of honeyed Greek yogurt this is one the tastiest breakfasts or brunches I know.

I entered a couple of my photos over on Instagram earlier to the The Yogurt Council’s  (www.loveyogurt.org) ‘Search for a Food Stylist’ competition, which runs until 9 June 2014. It’s a very exciting competition calling on bloggers and foodies who can create and style their own yogurt based recipes with some very generous prizes up for grabs.

Eat Your Veg | Wholemeal & Greek Yogurt Pancakes with Rhubarb Compote

The Good Stuff:

Wholemeal Flour, Yogurt, Rhubarb, Orange, Honey



Great For:

First Finger Foods (the pancakes on their own), Toddlers, Pre-Schoolers, Big Kids, Grown Ups, Family Breakfasts, Brunch, Afternoon Snacks, A Quickie Pud





Special Equipment:

A large heavy based frying pan



Fluffy Yogurt Pancakes with Rhubarb, Orange & Stem Ginger Compote

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Ingredients Prep Time:15 mins, Cook Time: 10 mins, Total Time: 25 mins

For the Pancakes, makes 12 – 14:
100g plain flour
100g wholemeal plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
250g Greek or Greek style unsweetened plain yogurt
2 tablespoons runny honey
3 tablespoons milk
2 large eggs, free range
a little butter for frying

For the Rhubarb Compote:
450g rhubarb, washed and sliced into 4-5 cm lengths
1 blood orange, juiced, or an ordinary orange
50g light soft brown sugar
1 dessertspoon finely chopped stem ginger
1 dessertspoon syrup from the stem ginger jar

To Serve:
Greek yogurt
runny honey

1) For the pancake batter, mix together the flours with the baking powder and bicarb in a large mixing bowl.
2) In another bowl lightly whisk together the yogurt, honey, milk and eggs, then whisk into the flour mix.
3) Heat a large heavy based frying pan on a gentle heat, when hot smear a tiny bit of butter in part of the pan where you want to cook each pancake, roughly 10cm in width.
4) Dollop a tablespoon of the pancake batter where you’ve melted the butter and gently spread out, with the back of the spoon, to form a roughly 10 cm diameter pancake. In a large frying pan you should be able to cook 3 to 4 at a time.
5) When bubbles start to appear on the surface carefully flip over to the other side and cook until fluffed up and firm. Repeat until all the pancake mixture is used. Keep warm in a low oven if necessary.
6) For the compote place the sliced rhubarb, orange juice, sugar, ginger and syrup in a medium saucepan. Place on a gentle heat and cover with a lid. Cook for 8 to 10 minutes, stirring randomly, until very tender and just about holding some shape.
7) Combine the Greek yogurt with a little runny honey to taste.
8) Serve pancakes with a dollop each of the honeyed yogurt and of compote. Devour. Bet you won’t have any leftovers.

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11 thoughts on “Fluffy Yogurt Pancakes with Rhubarb, Orange & Stem Ginger Compote

  1. Fish Fingers for tea

    Both the compote and the pancakes sound absolutely delicious! Rhubarb and ginger is one of my favourite combinations (though I seem to say that about a lot of combinations!). Izzy has only recently decided she likes pancakes, though only the thinner ones which is a shame as I much prefer the thicker American style.

    Reply
    1. Louisa

      Rhubarb and ginger are really rather good together aren’t they?! My kids have loved pancakes since weeny tots, but until recently only the classic crepe thin ones. Perseverance and they now like the American style ones, which brings a bit of welcome variety to our weekend breakies and brunches.

      Reply
  2. Madeleine Morrow

    Never tried a wholemeal pancake but will give these a try. Adore rhubarb compote so this is a winner for me for a special breakfast. I only do the Nutella breakfast when we are on summer holidays for some reason. Then I serve it on toasted brioche.

    Reply

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