Buttermilk Pancakes with Strawberry Rhubarb Sauce

The secret to these buttermilk pancakes is the cardamom spice whisked into the batter. When paired with a fresh strawberry rhubarb sauce, there couldn’t be a better way to use up the fruit of the season!

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INGREDIENTS

FOR THE PANCAKES
– 1 2/3 cups flour
– 2 tablespoons sugar
– 1 1/2 teaspoons baking powder
– 1 teaspoons baking soda
– 1 teaspoon ground cardamom
– 1 teaspoon salt
– 2 eggs
– 1 1/2 cups buttermilk
– 2 tablespoons brown butter
– 1 tablespoon orange zest

FOR THE SAUCE
– 2 cups diced rhubarb
– 1 cup frozen or fresh strawberries
– 1/2 cup orange juice (about 1 orange)
– 1/3 cup sugar

INSTRUCTIONS
To prepare the brown butter, in a small skillet melt the butter over medium heat. Bring the melted butter to a simmer. Continue to simmer until the bubbling subsides and tiny pieces of brown solids form, about 6-8 minutes. Set off the heat to cool.

In a large bowl, combine the flour, sugar, baking powder, baking soda, cardamom, and salt. Whisk to combine.

In a separate bowl, whisk the eggs, buttermilk, slightly cooled brown butter, and orange zest.

Pour the wet ingredients into the dry and whisk until just combined with a few lumps remaining. Set aside and prepare the rhubarb sauce.

In a 4-quart saucepan, combine the rhubarb, strawberries, orange juice, and sugar. Bring to a simmer over medium heat. Continue to simmer until the fruit has broken down and thickened into a sauce, 14-18 minutes. Keep warm while cooking the pancakes.

To make the pancakes, preheat a griddle over medium-low heat for 6 minutes. Once heated, melt 1 tablespoon butter.

Using a scoop, measure 1/4 cup of batter and drop on griddle. Cook until bubbles form around the edges and the bottom is lightly browned, 1-2 minutes. Flip over and repeat on opposite side.

Once cooked, remove from the griddle and place on a baking rack fitted in a baking sheet. Keep warm in a 200 degree Fahrenheit oven until all the pancakes are made.

The rhubarb and strawberries are ready and that means
I’m gonna make a delicious sauce and serve it on top of some pancakes.
These aren’t just any pancakes. These are orange cardamom pancakes
and they have a delicious rhubarb strawberry sauce to go with it.
Put some rhubarb and strawberries together with a little bit of sugar,
of course some orange juice, cook it down until it is a sauce.
Yeah, seriously, that’s all.
The pancakes are like any others but with added flavor.
Some flour, sugar, baking powder, baking soda, some salt,
and the secret: cardamom. It plays amazing with these flavors.
Whisk that together then add in your buttermilk and egg mixture.
Once it’s all ready, you can just make your pancakes,
serve with a big pat of butter and that sauce.
Everyone is gonna be so excited and you are gonna the happiest person around.
And it’s all coming up on today’s Wyse Guide!
Whether it’s a weekend, a celebration, a holiday,
or you are just in the mood, pancakes are always good.
Growing up, yeah, we had pancakes. Sometimes it was for supper,
sometimes it was because it was Saturday and we were inside,
but you know what? They’re always good
and it’s just sometimes fun to switch ’em up.
I love a good buttermilk pancake no matter when.
Pour on that maple syrup. Okay, like dump it on, like who’s, who are we kidding here?
But once in awhile, I wanna switch it up and you know what?
When something is in season, which rhubarb and strawberries are,
I am always finding anything I can make with them.
Rhubarb is one of those things that most people are used to only, like,
maybe a cake, a coffee cake, a muffin,
but a lot of times it is such a traditional and Midwest thing to make a sauce.
And you just keep it in your fridge, use it over ice cream, or maybe with your granola,
on yogurt, it’s really extremely versatile.
But why not use it on pancakes?
To switch it up, I love to add in that orange flavor
because orange, rhubarb go perfectly together.
To get started on the pancakes, you just wanna put in a large bowl your flour,
sugar (just a little bit),
baking powder,
baking soda,
some ground cardamom. We are spicing things up and it is gonna be good.
And some salt.
Whisk that together ’til it’s well combined and then set it aside.
For the wet ingredients, I like to first brown my butter.
This is just an extra layer of flavor that is just a little bit of more of a step, but is totally worth it.
In a skillet, just put in some butter,
let it melt, let it fizzle, let it sizzle, and then all at once, it’s gonna be browned.
Once it’s browned, take it off, let it cool, and then mix up your wet ingredients.
Some buttermilk,
eggs,
that cooled browned butter,
’cause seriously, you can put browned butter into anything and you’ll just be happy.
Whisk that together until it’s smooth,
and then add it right into your dry ingredients.
On top, just to add another dimension of flavor again, we are gonna put in some orange zest.
Just use a zester, zest that whole orange, dump it right in,
and then whisk it together.
You don’t wanna over-whisk pancakes so don’t worry if there’s a few lumps.
I just kinda like to take my whisk and let it run through the tines
and then fall out and not over-whisk and beat it.
If you beat it too much, they could be kinda tough and flat.
Once it’s mixed together, you can just set it aside.
It’s totally fine to let this sit for up to an hour. It’s actually kinda good for it.
While that’s sitting, you can just get ready your rhubarb sauce.
Chop up some rhubarb,
throw it right into a saucepan,
add some strawberries. You can do frozen or fresh of both of these.
So that way, you don’t even need to be fully in season,
but if you’re like me and freeze ’em when they are in season,
you’re gonna have ’em year-round,
so that’s always like: "good job!" If not, don’t worry about it.
A little bit of sugar,
and the juice from an orange.
We used the zest in the first part and now we’re usin’ the juice,
so you’re not wastin’ anything here people.
I’m kinda proud of myself for that.
Put that right onto your stove,
bring that up to a boil, then let it simmer until all that fruit is broken down
and it has really thickened.
Pull it off, let it sit and just keep warm while you get your pancakes ready.
However you cook your pancakes, totally go with that.
I feel like there’s always a camp that definitely has a pancake griddle.
I don’t necessarily make ’em always that much,
so I just have a small griddle, but whatever works for you.
Let some butter melt on it, get it the right temperature,
let it melt out, and then just start cookin’.
I like to use a cookie scoop ’cause it just makes evenly-portioned pancakes.
Portion out your pancakes and start cookin’.
When you get all the bubbles around the edge of the pancake and they start going to the center,
you can check and it’s usually time to flip it over,
let it evenly cook on the other side.
It always takes a couple pancakes to get the right time on it so don’t worry.
Pull it off and put ’em onto a baking sheet lined with a cooling rack
because that way, you can just pop ’em on there, they won’t steam and get soggy.
Put ’em into, like, a 200-degree oven just to keep ’em warm ’til you get all of ’em made.
Once they’re made, you can just stack ’em up, serve ’em with a big pat of butter on top because
hello butter, and of course that rhubarb strawberry sauce.
Pour it over the top. It is so thick, but it will
move around slightly and then let everyone just enjoy.
If you’re anything like me, I know you are gonna love these pancakes.
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And until next time, get those pancakes stacked.