Honey Buttermilk Buckwheat Pancakes W Cherry Rhubarb Sauce

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When creating this recipe, i tried to imagine something that might be served in a fancy bed & breakfast place or at a brunch. Although this looks fancy, it is really simple to prepare. Recipe makes about 10-12 medium sized pancakes,or about 2-3 pancakes per serving.

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Steps

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Place rhubarb and cherries into a medium saucepan and pour water on top.

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Bring to a boil , then cover with lid and reduce heat to medium low.

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Let simmer covered for about 10 minutes , or until rhubarb is very soft.

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While sauce is simmering , combine both flours , salt , and baking powder in a large mixing bowl.

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In a separate bowl , whisk together eggs , buttermilk , honey and oil.

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Pour egg mixture into the flour mixture and stir gently , just to mix a little.

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Carefully add beer and stir , mixing gently again- this time making sure all ingredients are moistened , but without overmixing.

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Let sit on counter 10 minutes.

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While the batter is resting , check on the sauce.

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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.

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Turn off heat and leave in pan on top of the burner while you continue with the pancakes.

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Heat lightly .

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Ingredients

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rhubarb, dried cherries, water, cherry gelatin, honey, unsalted butter, fresh orange juice, buckwheat flour, all-purpose flour, salt, baking powder, buttermilk, eggs, canola oil, beer