Buttermilk Buckwheat Pancakes With Summer Fruit Syrup

By Sue Lau on June 07, 2004

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    For the Syrup

    1. 1 cup chopped rhubarb ( thawed if frozen)
    2. 1 cup frozen pitted tart red pie cherries, thawed
    3. 1 cup chopped strawberry ( thawed if frozen)
    4. 1 cup raspberries ( thawed if frozen)
    5. 1 cup granulated sugar
    6. 1/2 cup honey
    7. 1/2 cup light corn syrup
    8. 1/2 cup water
    9. 1 tablespoon fresh lemon juice

    For the pancakes

    1. 3/4 cup buckwheat flour
    2. 3/4 cup all-purpose flour
    3. 1 1/2 teaspoons baking powder
    4. 1/2 teaspoon baking soda
    5. 1/2 teaspoon salt
    6. 3/4 cup milk
    7. 3/4 cup buttermilk
    8. 2 large eggs
    9. 4 tablespoons unsalted butter, melted
    10. 3 tablespoons honey

    To serve

    1. butter (optional)
    2. sweetened whipped cream (optional)


  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).