Cornmeal Buttermilk Pancakes with Rhubarb Compote

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A few weeks ago I tried a recipe for rhubarb pancakes.  I will not be posting this recipe.  I guess rhubarb needs sugar to bring out its flavor.  The pancakes with chopped raw rhubarb didn't have any rhubarb flavor so why bother.  However, these pancakes topped with rhubarb compote made for a very pleasant breakfast.  Although rhubarb season has now passed, it will come again and I'll be ready for it with this yummy breakfast recipe. 
Cornmeal Buttermilk Pancakes
•3/4 cup unbleached all purpose flour
•3/4 cup yellow cornmeal
•2 tablespoons sugar
•1/2 teaspoon baking powder
•1/2 teaspoon baking soda
•1/2 teaspoon salt
•1 1/4 cups buttermilk
•2 large eggs
•3 tablespoons unsalted butter, melted, cooled

Combine first 6 ingredients into large bowl. Whisk buttermilk, eggs and melted butter in medium bowl to blend. Add buttermilk mixture to dry ingredients and whisk until blended.

Preheat oven to 300°F. Cook the pancakes on a griddle or frying pan.  Working in batches, pour 1/4 cup batter for each pancake. Cook until bottoms are golden, about 1 1/2 minutes. Turn pancakes and cook until second sides are golden, about 1 minute. Transfer to baking sheet; place in oven to keep warm. Repeat with remaining batter, adding more oil or pan spray if necessary.
Rhubarb Compote
2 cups 1/2-inch pieces fresh rhubarb
1/2 cups sugar (plus extra sugar to taste)
1 tablespoon fresh lemon juice
1 teaspoon vanilla
Combine all ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low, cover, and simmer until rhubarb is tender and broken down, stirring occasionally, about 7 minutes.  Serve with the pancakes at room temperature.

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