Buttermilk Buckwheat Pancakes with Summer Fruit Syrup Recipe
Description:
Enjoy a wholesome and delightful breakfast with these delicious Buttermilk Buckwheat Pancakes paired with a vibrant Summer Fruit Syrup. This recipe combines hearty buckwheat pancakes with a homemade syrup made from fresh summer fruits like cherries, strawberries, and raspberries. The pancakes are soft and fluffy, and the syrup adds a sweet and tangy flavor, making it the perfect dish for a nutritious and satisfying breakfast or brunch. Ideal for a leisurely weekend morning, these pancakes will become a family favorite for their taste, texture, and vibrant color.
Recipe Category: Breakfast
Keywords: Cherries, Grains, Berries, Fruit, Low Protein, Healthy, Kid Friendly, Summer, Sweet, Brunch, < 60 Mins, Stove Top
Calories: 358.2 per serving
Servings: 10 pancakes with syrup
Ingredients
For the Summer Fruit Syrup
| Ingredient | Quantity |
|---|---|
| Rhubarb | 1 stalk |
| Strawberries | 1 cup |
| Raspberries | 1 cup |
| Granulated Sugar | 1/2 cup |
| Honey | 1/2 cup |
| Light Corn Syrup | 1/2 cup |
| Water | 1 cup |
| Fresh Lemon Juice | 1 tablespoon |
For the Pancakes
| Ingredient | Quantity |
|---|---|
| Buckwheat Flour | 3/4 cup |
| All-Purpose Flour | 3/4 cup |
| Baking Powder | 1 1/2 teaspoons |
| Baking Soda | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Milk | 3/4 cup |
| Buttermilk | 3/4 cup |
| Eggs | 2 large |
| Unsalted Butter (melted) | 4 tablespoons |
| Honey | 1 tablespoon |
| Butter (for cooking) | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 358.2 kcal |
| Fat | 7 g |
| Saturated Fat | 3.8 g |
| Cholesterol | 57.8 mg |
| Sodium | 291.9 mg |
| Carbohydrates | 73.2 g |
| Fiber | 2.8 g |
| Sugar | 48.1 g |
| Protein | 5.2 g |
Instructions
To Make the Summer Fruit Syrup:
- In a large, heavy saucepan, combine the rhubarb, strawberries, raspberries, granulated sugar, honey, light corn syrup, water, and fresh lemon juice. Stir gently to mix the ingredients together.
- Place the saucepan over medium-low heat and bring the mixture to a simmer. Stir occasionally until the sugar has dissolved completely and the mixture reaches a boil.
- Continue cooking while stirring from time to time, allowing the syrup to thicken and become syrupy. Be sure to keep a close eye on the pot to prevent it from boiling over, as the mixture can foam up quickly.
- Keep an eye on the texture of the syrup; it will thicken further as it cools. If you find it too thick after cooling, simply add a little water to reach your desired consistency, stirring gently to combine.
- Once the syrup has reached the perfect consistency, remove it from the heat and set it aside while you prepare the pancakes.
To Make the Pancakes:
- In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, baking soda, and salt. This will ensure an even distribution of the leavening agents and salt throughout the dry ingredients.
- Make a well in the center of the dry ingredients and pour in the milk, buttermilk, eggs, melted unsalted butter, and honey. Stir gently until the ingredients are combined. Be careful not to overmix the batter, as a few lumps are perfectly fine. The key to fluffy pancakes is to not overwork the batter.
- Heat a griddle or a large skillet over medium heat and lightly grease it with butter or cooking spray. Once the griddle is hot, pour about 1/4 cup of batter onto the griddle for each pancake. Space them about 2-3 inches apart to allow room for the pancakes to spread.
- Cook the pancakes for about 2-3 minutes, or until small bubbles begin to form on the surface and the edges start to look set. Flip the pancakes carefully using a spatula, and cook for another 1-2 minutes until the other side is golden brown.
- Once cooked, transfer the pancakes to a baking sheet and place them in a warm oven set to a low temperature (about 200°F or 93°C) to keep them warm while you finish cooking the remaining pancakes.
To Serve:
- Stack the pancakes on a plate, and top each stack with a generous serving of the summer fruit syrup.
- Optional: For an extra indulgence, garnish with a dollop of whipped cream.
- Serve immediately and enjoy the fresh, fruity, and wholesome goodness of these Buttermilk Buckwheat Pancakes with Summer Fruit Syrup!
Additional Tips and Variations:
- Fruit Variations: Feel free to swap out or add any of your favorite summer fruits to the syrup, such as blueberries, peaches, or blackberries. Adjust the sugar level depending on the sweetness of your fruit.
- For Extra Fluff: If you prefer even fluffier pancakes, you can separate the egg whites from the yolks, beat the egg whites until stiff peaks form, and then gently fold them into the batter just before cooking.
- Gluten-Free Option: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Make-Ahead Tip: The syrup can be made ahead of time and stored in the refrigerator for up to a week. Reheat gently before serving.
- Serving Suggestions: Serve these pancakes with a side of fresh fruit, a sprinkle of powdered sugar, or even a drizzle of maple syrup for an extra layer of sweetness.
These Buttermilk Buckwheat Pancakes with Summer Fruit Syrup are a wonderful way to start your day with wholesome ingredients, rich flavors, and plenty of nutrients to keep you going throughout the morning. Whether you’re preparing them for a weekend brunch or a special occasion, this recipe is sure to impress family and friends alike. Enjoy!
