Sunday, May 29, 2011

Fruit Buckwheat Pancakes


          A warm sauce for pancakes made from fresh fruits adds the perfect ending
    Pancake Batter:
  • 2 eggs
  • 1 1/2 cups all-purpose flour, sifted
  • 1/2 cup whole-ground buckwheat flour, sifted
  • 1/2 cup sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 1/4 cups buttermilk
  •  (1/2 stick) unsalted butter,( melted 4 tablespooons)
  • 1/2 teaspoon vanilla extract
  •  Cooking spray
  • 2 cups fresh strawberries, cherries,  raspberries, blackberries, blueberries or a mixture of each
  • 1 tablespoon cornstarch
  • 1 teaspoon maple flavoring or vanilla optional
  • 2 teaspoons fresh lemon juice

Directions:

Preheat an oven to 200°F.

In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add both flours,  3 tablespoons of the sugar, baking powder, baking soda, salt, buttermilk, butter and vanilla and stir just until smooth.

Heat a griddle over medium-high heat. Lightly grease the griddle with oil or spray with nonstick cooking spray. Using a batter dispenser, dispense the batter onto the griddle. Cook until bubbles form on top of the pancakes and the batter is set, 1 to 2 minutes. Flip the pancakes and cook until golden brown on the other side, 2 to 3 minutes. Transfer to a baking sheet and keep warm in the oven while cooking the remaining pancakes.

In a saucepan over medium-high heat, combine the fruits or fruits, the remaining 1/4 cup plus 1 tablespoon sugar, and 1/2 cup water and stir to dissolve the sugar. Simmer. Stir in cornstarch one tablespoon water and lemon juice in a small cup or bowl. Add to the fruit of choice and stir until the sauce is thickened, about 5 minutes. Add maple flavoring.  Serve the warm fruit sauce over the pancakes.

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