Zutaten für Honey Buttermilk Buckwheat Pancakes W Cherry Rhubarb Sauce
- 1 cup chopped rhubarb
- 1 cup pitted dried cherries
- 1/2 cup water
- 1 tablespoon dry cherry gelatin mix
- 1/4 cup plus 1 tablespoon honey
- 2 tablespoons unsalted butter
- 1/4 cup fresh orange juice
- 1 cup buckwheat flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons vegetable oil
- 1/2 cup beer
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Honey Buttermilk Buckwheat Pancakes W Cherry Rhubarb Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Honey Buttermilk Buckwheat Pancakes W Cherry Rhubarb Sauce
- Combine 1 cup chopped rhubarb and 1 cup pitted cherries in a medium saucepan. Add ½ cup water.
- Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes, or until rhubarb is very soft.
- While the sauce simmers, whisk together 1 cup buckwheat flour, ½ cup all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt in a large bowl.
- In a separate bowl, whisk together 2 large eggs, 1 cup buttermilk, ¼ cup honey, and 2 tablespoons vegetable oil.
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Carefully stir in ½ cup beer (any kind will work). Mix gently until all ingredients are moistened, but do not overmix.
- Let the batter rest at room temperature for 10 minutes.
- While the batter rests, check the sauce. Once the rhubarb is soft, reduce heat to low.
- Stir in 1 tablespoon dry gelatin mix, ¼ cup orange juice, 2 tablespoons butter, and 1 tablespoon honey into the sauce. Mix until well combined and butter is melted (about 1 minute).
- Turn off the heat and keep the sauce warm on the burner.
- Heat a lightly greased griddle or large skillet over medium heat.
- Pour ¼ cup of batter onto the hot griddle for each pancake.
- Cook until edges are set and bubbles begin to form on the surface (about 2-3 minutes).
- Flip and cook for another 2-3 minutes, or until golden brown.
- Repeat until all batter is used.
- Serve pancakes immediately, topped with the warm cherry rhubarb sauce.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
56g
Fat
28g
Carbs
24g
