Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Buttermilk Buckwheat Pancakes With Summer Fruit Syrup Recipe
    Lost? Site Map

    Buttermilk Buckwheat Pancakes With Summer Fruit Syrup

    Buttermilk Buckwheat Pancakes With Summer Fruit Syrup. Photo by Sue Lau

    1/1 Photo of Buttermilk Buckwheat Pancakes With Summer Fruit Syrup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Sue Lau's Note:

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

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    pancake ...

    Units: US | Metric

    For the Syrup

    For the pancakes

    To serve

    • butter (optional)
    • sweetened whipped cream (optional)

    Directions:

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

    Ratings & Reviews:

    • on July 27, 2004

      55

      Yum! 'nuf said!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Buttermilk Buckwheat Pancakes With Summer Fruit Syrup

    Serving Size: 1 (2089 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 358.1
     
    Calories from Fat 63
    17%
    Total Fat 7.0 g
    10%
    Saturated Fat 3.8 g
    19%
    Cholesterol 57.8 mg
    19%
    Sodium 291.9 mg
    12%
    Total Carbohydrate 73.1 g
    24%
    Dietary Fiber 2.7 g
    11%
    Sugars 48.1 g
    192%
    Protein 5.2 g
    10%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites