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1
To make syrup: combine rhubarb, cherries, strawberries, raspberries, sugar, honey, corn syrup, water and lemon juice in a heavy saucepan.
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2
Stir mixture over medium-low heat, until sugar dissolves and mixture comes to a boil.
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3
Continue to cook, stirring occasionally, until mixture thickens and becomes syrupy.
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4
Watch that it doesn't boil over, because it will tend to foam.
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5
Do not overcook, as mixture thickens upon standing.
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6
If mixture becomes too thick, add water in small amounts after cooling syrup, stirring until smooth, and desired consistency is reached.
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7
To make pancakes: mix together buckwheat flour, flour, baking powder, baking soda, and salt in a mixing bowl.
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8
Make a well in the center and add milk, buttermilk, eggs, melted butter and honey.
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9
Stir until blended but do not overmix (you should still be able to see some lumps).
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10
Pour batter 1/4 cup at a time onto hot oiled griddle, 2-3 at a time, allowing room to spread.
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11
Carefully turn pancakes with spatula when batter starts to bubble and becomes slightly porous.
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12
Cook briefly on the other side until pancakes become golden.
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13
Keep finished pancakes warm on a baking sheet in a low-temp oven.
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14
Serve pancakes spread with butter and syrup, and garnished with whipped cream (if desired).
