Honey & Buttermilk Buckwheat Pancakes with Cherry Rhubarb Sauce
A Fancy Yet Simple Breakfast Delight
Imagine waking up to the smell of warm pancakes drifting through the air. Now, picture them served with a delightful cherry rhubarb sauce that adds a touch of elegance to your morning. This recipe for Honey & Buttermilk Buckwheat Pancakes with Cherry Rhubarb Sauce is perfect for a cozy brunch or a special breakfast. Although it looks and tastes fancy, it’s incredibly simple to prepare, making it ideal for a relaxed morning with family or guests.
Recipe Overview
- Cook Time: 30 minutes
- Prep Time: 20 minutes
- Total Time: 50 minutes
- Servings: 10-12 pancakes (about 2-3 pancakes per serving)
- Category: Breakfast
- Difficulty: Easy
Ingredients
For the Cherry Rhubarb Sauce:
| Ingredient | Quantity |
|---|---|
| Rhubarb | 1 – 1 1/2 cups |
| Dried Cherries | 1/2 – 3/4 cup |
| Water | 3/4 cup |
| Cherry Gelatin | 1 packet |
| Strawberry Gelatin | 1 packet |
| Honey | 1/4 cup |
| Unsalted Butter | 2 tablespoons |
| Orange Juice | 2 tablespoons |
For the Pancakes:
| Ingredient | Quantity |
|---|---|
| Buckwheat Flour | 1 1/2 cups |
| All-Purpose Flour | 2 cups |
| Salt | 1 teaspoon |
| Baking Powder | 1 tablespoon |
| Buttermilk | 1 1/2 cups |
| Eggs | 2 large |
| Honey | 1/4 cup |
| Canola Oil | 2 tablespoons |
| Beer (or Seltzer) | 1/2 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 529.3 kcal |
| Fat Content | 17.6 g |
| Saturated Fat | 5.7 g |
| Cholesterol Content | 124.7 mg |
| Sodium Content | 592.3 mg |
| Carbohydrates | 73.9 g |
| Fiber Content | 4.4 g |
| Sugar Content | 14.2 g |
| Protein Content | 21.2 g |
Instructions
Prepare the Cherry Rhubarb Sauce:
- Begin by placing the rhubarb and dried cherries into a medium saucepan. Add water over the top of the fruit mixture.
- Bring the mixture to a boil, which will only take a few minutes. Once boiling, cover the saucepan with a lid, reduce the heat to medium-low, and let it simmer for about 10 minutes or until the rhubarb has softened significantly.
- While the sauce is simmering, mix the dry ingredients for the pancakes. In a large mixing bowl, combine buckwheat flour, all-purpose flour, salt, and baking powder. Set this bowl aside.
- In a separate bowl, whisk together eggs, buttermilk, honey, and canola oil until fully combined.
- Once the eggs and wet ingredients are mixed, pour the wet mixture into the dry ingredients. Stir gently to combine – be careful not to overmix. The batter should be lumpy.
- Add beer (or seltzer water) to the batter and gently stir once more, ensuring that all ingredients are moistened but without overmixing.
- Let the pancake batter rest on the counter for 10 minutes (set a timer).
- During this time, check on your sauce. If the rhubarb has softened, turn the heat to the lowest setting. Stir in the dry gelatin mixes (cherry and strawberry), orange juice, butter, and honey. Stir until everything is well-blended and the butter has melted, which should take about 1 minute. Turn off the heat, leaving the sauce on the burner while you prepare the pancakes. If needed, you can reheat it slightly before serving.
Cook the Pancakes:
- Preheat a lightly greased griddle or large frying pan over medium heat.
- Once the griddle is hot, ladle out about 1/4 cup of pancake batter onto the pan for each pancake. Allow the batter to spread slightly.
- Cook until the edges begin to firm up, and a few bubbles start to form on the surface, which will take about 2-3 minutes.
- Flip the pancakes using a wide spatula, and cook the other side until golden brown, about 1-2 minutes more.
- Continue cooking the remaining pancakes, adding more oil to the griddle as needed.
Serve:
- Stack your pancakes on plates and generously ladle the cherry rhubarb sauce over the top.
- Serve hot, and enjoy the perfect combination of fluffy buckwheat pancakes and tangy-sweet sauce!
Pro Tips for Perfect Pancakes:
- Do not overmix the batter: Lumpy batter ensures fluffy pancakes. Overmixing can lead to dense pancakes.
- Let the batter rest: Allowing the batter to rest for 10 minutes gives it time to thicken and ensures a fluffier texture when cooked.
- Use a heavy pan or griddle: A thick-bottomed pan helps maintain even heat for cooking the pancakes, so they brown evenly.
- Adjust the sauce to taste: If you prefer a sweeter sauce, feel free to add extra honey or sugar. If you prefer a tart flavor, you can reduce the sugar in the sauce.
Why You’ll Love This Recipe:
These pancakes bring a delightful combination of earthy buckwheat flavor and the richness of honey, making them the perfect base for the tart and sweet cherry rhubarb sauce. The dish feels gourmet without being complicated and is perfect for any brunch gathering or a special weekend breakfast. Whether you’re looking to impress guests or simply treat yourself to a luxurious morning, these pancakes are sure to satisfy.
Tips for Customization:
- Gluten-Free Option: You can substitute the all-purpose flour with a gluten-free flour blend, though the texture may differ slightly.
- Dairy-Free Option: Substitute the buttermilk with almond milk or any plant-based milk, and use a dairy-free butter alternative for the sauce.
- Different Fruits: Experiment with other fruits like blueberries, blackberries, or strawberries for the sauce if you prefer different flavors.
Whether served as a luxurious brunch or an everyday treat, these Honey & Buttermilk Buckwheat Pancakes with Cherry Rhubarb Sauce will quickly become a family favorite. The combination of sweet and tart flavors, along with the hearty pancakes, is a delicious way to start your day!
