Summertime Fruit Pancakes With Fresh Cream Food

SUMMERTIME FRUIT PANCAKES WITH FRESH CREAM

Steps:

• For whipped cream: Whip the heavy cream with the vanilla extract and Splenda until soft peaks form. Refrigerate until ready to use.
• In a large bowl, sift together the flours, baking powder, salt, Splenda, and cinnamon. Add the milk, egg yolks, melted butter and lemon juice and whisk until smooth.
• In another large bowl, whip the egg whites until soft peaks form, then gently fold them into the batter. Gently fold in the pitted cherries and blueberries, lemon zest, and banana (if using).
• Generously grease a large, heavy skillet or griddle and heat to medium. For each fruit pancake, drop by 1/4 cupfuls onto the griddle and flatten slightly on top with back of spoon. Cook, lifting delicately with tip of spatula to check underside, until golden-brown, and then gently turn over (you may need another spatula to counter-balance) onto other side and cook that one till golden-brown. Repeat until all the batter is used.
• Serve with the freshly-whipped cream and strawberry preserves. Syrup is optional, but necessary if you like pancakes really sweet (I was just fine with the cream and preserves).

BUTTERMILK BUCKWHEAT PANCAKES WITH SUMMER FRUIT SYRUP

Steps:

• To make syrup: combine rhubarb, cherries, strawberries, raspberries, sugar, honey, corn syrup, water and lemon juice in a heavy saucepan.
• Stir mixture over medium-low heat, until sugar dissolves and mixture comes to a boil.
• Continue to cook, stirring occasionally, until mixture thickens and becomes syrupy.
• Watch that it doesn't boil over, because it will tend to foam.
• Do not overcook, as mixture thickens upon standing.
• If mixture becomes too thick, add water in small amounts after cooling syrup, stirring until smooth, and desired consistency is reached.
• To make pancakes: mix together buckwheat flour, flour, baking powder, baking soda, and salt in a mixing bowl.
• Make a well in the center and add milk, buttermilk, eggs, melted butter and honey.
• Stir until blended but do not overmix (you should still be able to see some lumps).
• Pour batter 1/4 cup at a time onto hot oiled griddle, 2-3 at a time, allowing room to spread.
• Carefully turn pancakes with spatula when batter starts to bubble and becomes slightly porous.
• Cook briefly on the other side until pancakes become golden.
• Keep finished pancakes warm on a baking sheet in a low-temp oven.
• Serve pancakes spread with butter and syrup, and garnished with whipped cream (if desired).