Yogurt Pancakes with Strawberry-Rhubarb Rosé Compote

Filling:

3 C. rhubarb (fresh or frozen), chopped

1C. organic strawberries, sliced

1 blood orange, juiced ( or use 1/4 C. orange juice)

1 t. grated orange zest

1/2 - 3/4 C. sugar, depending of desired sweetness

1/4 C.  Rosé wine

Stir all ingredients together in a medium sauce pan until sugar is mostly dissolved. Heat over medium

high heat until beginning to boil. Reduce heat and simmer 15 minutes. Set aside to cool. Makes 2 cups

compote.

Pancakes:

1/2 C. each whole wheat flour and unbleached all-purpose flour

2 t. sugar

I t. crushed lavender buds

2 eggs

2/3 C. plain yogurt, plus additional for garnish

About 1 C. milk

2 T. canola oil

Cinnamon for garnish

In a medium bowl, stir together the flours and sugar. Add the eggs, and yogurt and whisk to a smooth

paste. Add enough milk to make 2 cups of batter. Stir in the oil. Lightly oil, then wipe out, a 9 or 10 inch

non-stick pan. Heat the pan over medium-high heat for 2 minutes. Pour in 1/4 C. of pancake batter and

quickly swil to cover the bottom of the pan. Cook for 1 minute. Carefully lift edges of the pancake and

then fold in half and cook 1 minute more. Remove to a plate and continue cooking additional pancakes.

If not making up the cakes immediately, separate the cakes with wax paper. To serve, place 2-3 T. of

compote on one side of each cake and fold the other side overi it. Garnish with a dollop of yogurt and

sprinkling of cinnamon. Makes 8 pancakes.