Cinnamon buckwheat pancakes
Juicy cherries are packed with nutrients and are one of summer's highlights – perfect for a weekend breakfast
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Prep:20 mins
Cook:15 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 504
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fat 15g
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saturates 7g
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carbs 85g
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sugars 38g
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fibre 3g
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protein 14g
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salt 1.28g
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.