Buttermilk Buckwheat Pancakes With Summer Fruit Syrup

Total Time
45mins
Prep
30 mins
Cook
15 mins

Great for breakfast. The syrup has a nice fruity flavor that is very fresh and not too sweet.

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Ingredients

Nutrition

Directions

  1. To make syrup: combine rhubarb, cherries, strawberries, raspberries, sugar, honey, corn syrup, water and lemon juice in a heavy saucepan.
  2. Stir mixture over medium-low heat, until sugar dissolves and mixture comes to a boil.
  3. Continue to cook, stirring occasionally, until mixture thickens and becomes syrupy.
  4. Watch that it doesn't boil over, because it will tend to foam.
  5. Do not overcook, as mixture thickens upon standing.
  6. If mixture becomes too thick, add water in small amounts after cooling syrup, stirring until smooth, and desired consistency is reached.
  7. To make pancakes: mix together buckwheat flour, flour, baking powder, baking soda, and salt in a mixing bowl.
  8. Make a well in the center and add milk, buttermilk, eggs, melted butter and honey.
  9. Stir until blended but do not overmix (you should still be able to see some lumps).
  10. Pour batter 1/4 cup at a time onto hot oiled griddle, 2-3 at a time, allowing room to spread.
  11. Carefully turn pancakes with spatula when batter starts to bubble and becomes slightly porous.
  12. Cook briefly on the other side until pancakes become golden.
  13. Keep finished pancakes warm on a baking sheet in a low-temp oven.
  14. Serve pancakes spread with butter and syrup, and garnished with whipped cream (if desired).
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