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Buttermilk Buckwheat Pancakes With Summer Fruit Syrup

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Related tags
brunch low fat nut free vegetarian memorial day breakfast

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Ingredients

3/4 cup milk

1 cup chopped rhubarb (thawed if frozen)

1 cup raspberries (thawed if frozen)

sweetened whipped cream (optional)

butter (optional)

3 tablespoons honey

2 large eggs

1 tablespoon fresh lemon juice

4 tablespoons unsalted butter , melted

3/4 cup buttermilk

1 1/2 teaspoons baking powder

For the pancakes

1/2 teaspoon baking soda

3/4 cup buckwheat flour

1/2 cup honey

For the Syrup

1/2 cup water

3/4 cup all-purpose flour

1/2 teaspoon salt

1/2 cup light corn syrup

1 cup granulated sugar

1 cup chopped strawberry (thawed if frozen)

To serve

1 cup frozen pitted tart red pie cherries, thawed

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