Whole Wheat Pancakes With Strawberry-Rhubarb Compote

• FOR THE COMPOTE:
• 1/2 cups Sugar
• 1/4 cups Water
• 1 pound Fresh Rhubarb, Cut Into 1-inch Pieces
• 1 whole Lemon, Zested
• 1/4 cups Fresh Lemon Juice
• 1 pound Fresh Strawberries, Hulled And Sliced
• FOR THE PANCAKES:
• 1 cup Whole Wheat Flour
• 1/2 cups All-purpose Flour
• 3 Tablespoons Sugar
• 2 teaspoons Baking Powder
• 1-1/2 teaspoon Kosher Salt
• 3/4 cups Whole Milk
• 1/2 cups Plain Low-fat Yogurt
• 2 whole Eggs
• 1 teaspoon Pure Vanilla Extract
• 6 Tablespoons Unsalted Butter

1. For the compote:
2. 1. Combine the sugar and water in a medium saucepan over medium-high heat, stirring until the sugar dissolves. Add the rhubarb, lemon zest, and lemon juice and stir to combine. Cook over medium-low heat for 4 to 6 minutes, until the rhubarb is tender and the liquid has thickened slightly. Remove from the heat and stir in the strawberries. Transfer the compote to a small bowl and set aside.
3. For the pancakes:
4. 1. Whisk together the flours, sugar, baking powder, and salt in a small bowl. Whisk together the milk, yogurt, eggs, and vanilla extract in a large bowl. Gradually fold the dry ingredients into the wet ingredients, mixing until just combined.
5. 2. Heat 2 tablespoons of butter on a large griddle over medium heat. Ladle 1/3 cup of batter onto the griddle for each pancake (fit as many as you can onto the griddle but don't crowd them). Cook for 1 to 2 minutes, until small bubbles form on the surface of the pancakes. Flip the pancakes and cook for another minute, until golden brown. Remove cooked pancakes to a plate. Continue cooking the rest of the batter, adding more butter onto the griddle as needed. Spoon the compote over the pancakes and serve.

sugar, ubc, fresh rhubarb, lemon, ubc, fresh strawberries, whole wheat flour, allpurpose, sugar, baking powder, kosher salt, milk, yogurt, eggs, vanilla, butter

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/whole-wheat-pancakes-with-strawberry-rhubarb-compote/ (may not work)