Buttermilk Buckwheat Pancakes With Summer Fruit Syrup

"Great for breakfast. The syrup has a nice fruity flavor that is very fresh and not too sweet."
 
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photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
Ready In:
45mins
Ingredients:
21
Yields:
10 pancakes with syrup
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ingredients

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directions

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

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Reviews

  1. Yum! 'nuf said!
     
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RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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