makes 12 pancakes
2 cups unbleached all-purpose flour
1 teaspoon fine sea salt
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons granulated sugar
2 eggs, slightly beaten
2 cups low-fat buttermilk
1/2 teaspoon vanilla extract
2 tablespoons unsalted butter, melted and cooled slightly
1 tablespoon unsalted butter, for the skillet
1/2 cup finely chopped rhubarb, divided
1/2 cup finely chopped strawberries, divided
1. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and sugar.
2. In a separate bowl, stir together the eggs, buttermilk, and vanilla.
3. Make a well in the center of the dry ingredients, pour in the wet ingredients, and whisk until just combined. Then stir in the melted butter. Do not over stir!
4. Melt the butter in an electric skillet heated to 350 degrees. Add about 1/3 cup of batter in rounds to the skillet. Top each pancake with about 1 teaspoon each of the chopped strawberries and chopped rhubarb. Flip when the pancakes when bubbles form and the batter looks matte in appearance. Cook for an additional minute or two. Serve immediately or keep warm in the oven until ready to serve.