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.

 Have a Safe Memorial Day