Blueberry Buckwheat Pancakes with Roasted Cardamom-Vanilla Rhubarb Compote

I ate too much blueberry pie on Father's Day.

That's a cold hard fact.

It was an overdose kind of situation.  I had blue lips, blue fingers, (one disgustingly blue toenail courtesy of the Boston Marathon) and probably blue intestines. 

I was a sight for sore eyes.



That was the day of.

Then there was the morning after.

Oy.



Let's just say that blueberry pie hangovers are just as much fun as tequila shot hangovers.  Minus the waking up to a random stranger in your bed part.

Blueberry pie hangovers are family friendly, PG-rated affairs.

Tequila shot hangovers.  Usually not so much.  Or so I hear.




Thankfully, the cure is the same.  Pop an Advil, some coffee, and have a little bit of the hair of the dog that bit you.

In my case, that required some blueberry buckwheat pancakes.  Which not only cured that blueberry withdrawal, but also provided some good old whole grain comfort.  Perfect for allaying the post sugar rush guilt that your intestines may try to thrust upon you.  (Although they're probably just bitter that you forced them to look like a Smurf for a few hours.  Can you blame them?)



These pancakes had a definitively nutty flavor that complimented the sweetness of the blueberries really well.  In order to keep with the wholesome theme, I opted to swap out maple syrup topping for a roasted cardamom-vanilla rhubarb compote that was made with rhubarb from my CSA.  Mixed with some Greek yogurt, it is downright dreamy.

Come to think of it. It would probably also make a great topping for some blueberry pie.  You know. In lieu of ice cream.  (And I don't ever want anything in lieu of ice cream. So you know this has to be good.)

And...we're right back where we started. I'm hopeless. And in need of a 12-step program.  Send help.



Blueberry Buckwheat Pancakes
Makes about 12, adapted from Good to The Grain

1 cup buckwheat flour
1 cup whole wheat pastry flour
3 tbsp sugar
2 tsp baking powder
3/4 tsp salt
2 tbsp butter, melted and cooled
1 1/4 cups almond milk, plus more for thinning
1 egg
1 pint blueberries

1. In one large bowl, sift together the buckwheat flour, whole wheat pastry flour, sugar, baking powder, and salt.  In a second bowl, whisk together the butter, almond milk, and egg.

2. Whisk the liquid mixture into the flour mixture until well combined.  Fold in the blueberries.  Thin out with a bit of milk, if necessary (I had to add about 1/4 cup), until the consistency of the batter is that of a thick milkshake.

3. Heat a non-stick skillet or griddle over medium heat and spray with cooking spray/grease with butter.  Using 1/4 cups, pour the batter into the skillet, about 3 pancakes at a time, depending on the size of your skillet.  Cook until little bubbles form on the top of the pancake, then flip and cook for 2-3 minutes more.  Repeat with remaining batter.

Roasted Cardamom-Vanilla Rhubarb Compote
Makes 1 cup, adapted from Turntable Kitchen

1 lb rhubarb
1/2 tsp cardamom
1 tsp vanilla extract
1/3 cup sugar
1/3 cup water
1 cup greek yogurt

Preheat oven to 400.  Slice the rhubarb into 2-inch chunks.  Place them in a bowl and mix them with the cardamom, vanilla, and sugar.  Pour into a heavy-bottomed, oven-proof baking dish.  Pour in the 1/3 cup water.  Toss gently and roast in the oven about 30 minutes or until rhubarb is tender and breaking apart and the juices are gooey and thick.  Add more water during roasting if the rhubarb looks dry.  Allow to cool to room temperature.  Mix with 1 cup greek yogurt.  Dollop over pancakes.

I am submitting this to Weekend Herb Blogging, which is being hosted by Chris of Mele Cotte.