Prep 20 mins
Cook 30 mins
When creating this recipe, I tried to imagine something that might be served in a fancy Bed & Breakfast place or at a brunch. Although this looks fancy, it is really simple to prepare. Recipe makes about 10-12 medium sized pancakes,or about 2-3 pancakes per serving.
For the Cherry Rhubarb Sauce
- 1 -1 1⁄2 cup sliced rhubarb, cut into thin rounds (approximately 1 long stalk)
- 1⁄2-3⁄4 cup dried cherries
- 3⁄4 cup cold water
- 1 (3 ounce) box cherry gelatin or 1 (3 ounce) box strawberry gelatin (4 serving size)
- 1⁄2 teaspoon honey
- 2 tablespoons unsalted butter
- 2 -3 tablespoons fresh orange juice
For the Pancakes
- 1 cup buckwheat flour
- 1 cup all-purpose flour
- 1⁄4 teaspoon salt (or reduced sodium salt)
- 3 teaspoons baking powder
- 1 1⁄2 cups buttermilk
- 2 large eggs
- 5 teaspoons honey
- 2 tablespoons canola oil
- 1⁄4 cup beer (or seltzer water)
- Place rhubarb and cherries into a medium saucepan and pour water on top.
- Bring to a boil (this will only take a few minutes),then cover with lid and reduce heat to medium low; let simmer covered for about 10 minutes, or until rhubarb is very soft.
- While sauce is simmering, combine both flours, salt, and baking powder in a large mixing bowl.
- In a separate bowl,whisk together eggs, buttermilk, honey and oil.
- Pour egg mixture into the flour mixture and stir gently, just to mix a little.
- Carefully add beer (or seltzer) and stir, mixing gently again- this time making sure all ingredients are moistened, but without overmixing (batter will be lumpy).
- Let sit on counter 10 minutes (use a timer).
- While the batter is resting,check on the sauce.
- Once the rhubarb is soft enough, turn down the heat to lowest setting and stir in dry gelatin mix,orange juice, butter, and honey, mixing until all is blended well and butter has melted, about 1 minute.
- Turn off heat and leave in pan on top of the burner while you continue with the pancakes (warm again slightly later if necessary before serving).
- Heat lightly greased griddle over medium heat.
- Ladle out 1/4 cup portions of batter onto the hot pan and cook until the edges start to form up and a few bubbles have started to pop on the surface.
- Flip over using a wide spatula and cook until browned on the bottom- it will only take a few minutes per side.
- Repeat until all batter has been cooked.
- Serve pancakes with some sauce ladled over the top.
I love buckwheat pancakes, but can never get any one in my family to try them. I made this for dessert. I prepared the pancakes and sauce ahead of time, spread some whipped cream cheese on each and rolled up jelly roll style. When ready to serve I warmed up the sauce, popped the rolled pancakes in micro for few sec to warm (cause they'd been in the freg.) Spooned sauce over each serving, topped with a dollop of cool whip and served. Everyone gobbled it down and raved about it. Now they ask when I'm gonna make it again. NO I didn't tell'em they were buckwheat pancakes, AIN'T gonna tell'm, and DON'T you tell em either! Thanks for sharing
The pancakes were good-- the use of beer to encourage fluffiness was very creative, and it worked too because these had a nice fluffy texture. IMO, however, these were a bit bland and the beer flavor, though not strong, was apparent. Perhaps the addition of some vanilla or almond extract would help? The cherry-rhubarb sauce was good, although I'll likely stick with regular syrup in the future (just my preference!). Subs: for the sauce, used fresh cherries and plain gelatine plus sweetener; for the cakes, used all buckwheat flour + 1 tsp gluten, egg whites + lecithin granules. I halved the pancake recipe and my yield was 9 pancakes (1/4 c batter each).