Gooseberry-Buttermilk Pancakes with Cherry Rhubarb Compote

Pancakes:

1 cup flour

1 Tablespoon sugar

1 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄4 teaspoon anise seed

1⁄4 teaspoon salt

1 egg

1 cup buttermilk

2 Tablespoons cooking oil

1 cup gooseberries, tossed in 1 teaspoon of sugar and 1 teaspoon orange zest

Butter for greasing griddle

Mix all ingredients (except gooseberries and butter) and let sit at room temperature for 15

minutes.

Remove zest of 1 orange with a microplane. Add to a small with gooseberries and 1 teaspoon of

sugar.

Heat the pan or griddle, butter the cook surface and scoop drops of batter onto hot griddle.

Press into pancake 1 Tablespoon of gooseberries. Cook 3 minutes and flip pancake over. Cook

until nicely browned on both sides.

Compote:

2 cups of cherries, pitted, and chopped

2 cups of rhubarb, diced into small pieces

1 Tablespoon Agave syrup or honey

1⁄4 cup water

Make the compote by mixing the rhubarb, agave, and water in a large saucepan over medium

heat. Bring to a simmer, stirring until the rhubarb softens, about 10 minutes. Remove from heat

and stir in cherries. Transfer to a bowl.