Save this Sassy RadishSee original recipe on www.sassyradish.com

Cornmeal Ricotta Pancakes With Strawberry Rhubarb Compote

advertise
Cornmeal Ricotta Pancakes With Strawberry Rhubarb Compote

Ingredients

  • 1 pound (454 grams) rhubarb, cut into 1/2-inch pieces
  • 8 ounces strawberries (227 grams; about 1 cup), hulled and quartered (small strawberries can be halved)
  • 1 cup plus 2 tablespoons (225 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (355 ml) buttermilk
  • 1/2 cup (60 grams) fine cornmeal
  • 2 tablespoons (28 grams) unsalted butter, cut in half, plus additional butter, melted, for brushing the griddle
  • 1 cup (125 grams) all purpose flour
  • 2 tablespoons (25 grams) granulated sugar
  • 1 tablespoon (12 grams) baking powder
  • 1/2 teaspoon (1.5 grams) kosher salt
  • 1/4 teaspoon (1 gram) baking soda
  • zest from 1 lemon
  • 2 large eggs, room temperature, lightly beaten
  • 1/2 cup (120 grams) fresh ricotta
advertise

Social Stats

0Rating
0-5
666Pinterest
Pins
102Facebook
Shares
15Tweets
20StumbleUpon
Views

Recipe Stats

Published 2014-09-07 19:59:07 (2 years ago).

0 people like this recipe.


Share Recipe

Link

Follow Us


Search Tips
OK
×