Ingredients
-
-
1
-
1
-
1
-
1
-
1
-
1/2
-
1/2
-
1/2
-
1
-
-
3/4
-
3/4
-
1 1/2
-
1/2
Directions
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.,Yum! ‘nuf said!
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Steps
|
1
Done
|
To Make Syrup: Combine Rhubarb, Cherries, Strawberries, Raspberries, Sugar, Honey, Corn Syrup, Water and Lemon Juice in a Heavy Saucepan. |
|
2
Done
|
Stir Mixture Over Medium-Low Heat, Until Sugar Dissolves and Mixture Comes to a Boil. |
|
3
Done
|
Continue to Cook, Stirring Occasionally, Until Mixture Thickens and Becomes Syrupy. |
|
4
Done
|
Watch That It Doesn't Boil Over, Because It Will Tend to Foam. |
|
5
Done
|
Do not Overcook, as Mixture Thickens Upon Standing. |
|
6
Done
|
If Mixture Becomes Too Thick, Add Water in Small Amounts After Cooling Syrup, Stirring Until Smooth, and Desired Consistency Is Reached. |
|
7
Done
|
to Make Pancakes: Mix Together Buckwheat Flour, Flour, Baking Powder, Baking Soda, and Salt in a Mixing Bowl. |
|
8
Done
|
Make a Well in the Center and Add Milk, Buttermilk, Eggs, Melted Butter and Honey. |
|
9
Done
|
Stir Until Blended but Do not Overmix (you Should Still Be Able to See Some Lumps). |
|
10
Done
|
Pour Batter 1/4 Cup at a Time Onto Hot Oiled Griddle, 2-3 at a Time, Allowing Room to Spread. |
|
11
Done
|
Carefully Turn Pancakes With Spatula When Batter Starts to Bubble and Becomes Slightly Porous. |
|
12
Done
|
Cook Briefly on the Other Side Until Pancakes Become Golden. |
|
13
Done
|
Keep Finished Pancakes Warm on a Baking Sheet in a Low-Temp Oven. |
|
14
Done
|
Serve Pancakes Spread With Butter and Syrup, and Garnished With Whipped Cream (if Desired). |
