Cinnamon buckwheat pancakes with cherries
Juicy cherries are packed with nutrients and are one of summer's highlights - perfect for a weekend breakfast
- Prep: 20 mins
Cook: 15 mins
- Serves 6
- Easy
Ingredients
- 500g cherries, stoned and halved
- 5 tbsp golden caster sugar
- 140g buckwheat flour
- 85g self-raising flour
- 2 tsp cinnamon
- 1 tsp bicarbonate of soda
- 3 eggs
- 284ml pot buttermilk
- few knobs of butter
- Greek yogurt and maple syrup, to serve
Method
-
Put the cherries in a bowl with 1 tbsp
sugar, stir and set aside.
-
Mix the remaining sugar, flours,
cinnamon and bicarb in a large bowl.
Make a well in the centre and crack in
the eggs. Gradually whisk in with the
buttermilk to make a smooth batter.
-
Melt a knob of butter in a non-stick
frying pan. Add spoonfuls of batter to
make pancakes about 8-10cm across.
Cook for a couple of mins until set on
the bottom and bubbles appear on the
surface, then flip and cook the other
side. Keep the pancakes warm in a low
oven while you finish up the batter.
Serve 2-3 piled on each plate, topped
with a spoonful of cherries and a
drizzle of maple syrup.
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