Buckwheat pancakes with rhubarb compote

Did you know that buckwheat is not a grain but is actually the fruit of a plant related to the rhubarb and sorrel? It is widely popular in many cuisines for its nutritional benefits. Another interesting fact is that rhubarb is a native of Russia and is really a vegetables but is often treated as a fruit. I love the rose pink colour of cooked rhubarb and the natural sharpness works well with the pancakes.

Just a note the leaves of rhubarb have a very high oxalic acid content and are poisonous. Please discard them and cook only the stalks.



1 plus 1/3 cup buckwheat flour

1 tablespoon sugar

¼ teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 egg

30 grams melted butter

15 grams melted butter to cook the pancakes

½ teaspoon vanilla extract

1 tablespoon plain natural yoghurt

1 cup trim milk

1 tablespoon lemon juice


Measure out the yoghurt, trim milk and lemon juice into a measuring jug. Mix well to combine and let it sit on the bench top for five minutes. In a large mixing bowl, mix the flour, sugar, salt, baking powder and baking soda. Break the egg into another bowl and lightly whisk the egg. Then add the vanilla extract and melted butter.

Pour the egg mixture into the flour and fold lightly. Add the milk mixture and mix to form a batter. You may need to add a few tablespoons of water to get a pancake batter consistency. Let it rest five minutes. In the meanwhile, heat a fry pan or flat pan until moderately hot. Using a soup ladle, pour a ladle full onto the pan and using the second lot of melted butter, put a few drops round the edges. You may have to tilt the pan in order to make it even. Cook until the edges are golden brown. Turn the pancake over to cook the second side too. Repeat until all the batter is used up. Makes 10 pancakes.



500 grams rhubarb stalks (about 3 thick or 4 thin)

1/3 cup golden castor sugar

1/3 cup water


Wash the rhubarb and cut off the tough bits at the bottom. Lightly scrape off any fibrous bits. Cut into 5 centimetre pieces. Put the rhubarb, sugar and water into a stainless steel saucepan and cook over a medium heat, covered tightly with a lid. Bring to a simmer and stir, then leave to simmer for five minutes. Stir and when all pieces are soft, it is ready to be served.

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