Honey & Buttermilk Buckwheat Pancakes W/cherry Rhub

Name: Honey & Buttermilk Buckwheat Pancakes W/cherry Rhubarb Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 -1 ½ cup sliced rhubarb, cut into thin rounds (approximately 1 long stalk); 12-¾ cup dried cherries; ¾ cup cold water; 1 (3 ounce) box cherry gelatin or 1 (3 ounce) box strawberry gelatin (4 serving size); ½ teaspoon honey; 2 tablespoons unsalted butter; 2 -3 tablespoons fresh orange juice; 1 cup buckwheat flour; 1 cup all-purpose flour; ¼ teaspoon salt (or reduced sodium salt); 3 teaspoons baking powder; 1 ½ cups buttermilk; 2 large eggs; 5 teaspoons honey; 2 tablespoons canola oil; ¼ cup beer (or seltzer water)

Servings: persons

1 -1 ½ cup sliced rhubarb, cut into thin rounds (approximately 1 long stalk)
12-¾ cup dried cherries
¾ cup cold water
1 (3 ounce) box cherry gelatin or 1 (3 ounce) box strawberry gelatin (4 serving size)
½ teaspoon honey
2 tablespoons unsalted butter
2 -3 tablespoons fresh orange juice
1 cup buckwheat flour
1 cup all-purpose flour
¼ teaspoon salt (or reduced sodium salt)
3 teaspoons baking powder
1 ½ cups buttermilk
2 large eggs
5 teaspoons honey
2 tablespoons canola oil
¼ cup beer (or seltzer water)

1
Place rhubarb and cherries into a medium saucepan and pour water on top.
2
Bring to a boil (this will only take a few minutes),then cover with lid and reduce heat to medium low; let simmer covered for about 10 minutes, or until rhubarb is very soft.
3
While sauce is simmering, combine both flours, salt, and baking powder in a large mixing bowl.
4
In a separate bowl,whisk together eggs, buttermilk, honey and oil.
5
Pour egg mixture into the flour mixture and stir gently, just to mix a little.
6
Carefully add beer (or seltzer) and stir, mixing gently again- this time making sure all ingredients are moistened, but without overmixing (batter will be lumpy).
7
Let sit on counter 10 minutes (use a timer).
8
While the batter is resting,check on the sauce.
9
Once the rhubarb is soft enough, turn down the heat to lowest setting and stir in dry gelatin mix,orange juice, butter, and honey, mixing until all is blended well and butter has melted, about 1 minute.
10
Turn off heat and leave in pan on top of the burner while you continue with the pancakes (warm again slightly later if necessary before serving).
11
Heat lightly greased griddle over medium heat.
12
Ladle out 1/4 cup portions of batter onto the hot pan and cook until the edges start to form up and a few bubbles have started to pop on the surface.
13
Flip over using a wide spatula and cook until browned on the bottom- it will only take a few minutes per side.
14
Repeat until all batter has been cooked.
15
Serve pancakes with some sauce ladled over the top.

1073

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 -1 ½ cup sliced rhubarb, cut into thin rounds (approximately 1 long stalk), 12-¾ cup dried cherries, ¾ cup cold water, 1 (3 ounce) box cherry gelatin or 1 (3 ounce) box strawberry gelatin (4 serving size), and more.

Yes, Honey & Buttermilk Buckwheat Pancakes W/cherry Rhubarb Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Honey & Buttermilk Buckwheat Pancakes W/cherry Rhubarb Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions