Buttermilk Buckwheat Pancakes With Summer Fruit Syrup

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 1 cup chopped rhubarb (thawed if frozen)
• 1 cup frozen pitted tart red pie cherries, thawed
• 1 cup chopped strawberry (thawed if frozen)
• 1 cup raspberries (thawed if frozen)
• 1 cup granulated sugar
• 1/2 cup honey
• 1/2 cup light corn syrup
• 1/2 cup water
• 1 tablespoon fresh lemon juice
• 3/4 cup buckwheat flour
• 3/4 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup milk
• 3/4 cup buttermilk
• 2 large eggs
• 4 tablespoons unsalted butter, melted
• 3 tablespoons honey
• butter (optional)
• sweetened whipped cream (optional)

Recipe

• 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).