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
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.