Cinnamon buckwheat pancakes with cherries

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• oliviahonaker

  27 July 2010

  oliviahonaker rated and commented on this recipe

  

  Very easy to make american pancakes, very tasty pancake recipe

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• cookingblogger

  07 September 2010

  cookingblogger rated and commented on this recipe

  

  I made these pancakes when my in-laws were visiting. Everyone loved them! As fresh cherries were unavailable when I made it, I used canned cherries and they worked well. I reviewed this recipe on my own blog, Recipes That Worked by Mandy Higgins.

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• mother*ship

  09 October 2010

  mother*ship rated and commented on this recipe

  

  Liked the cinnamon but would use a smaller proportion of buckwheat flour next time as I felt it made the pancake a little on the heavy, slightly grainy side.

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• Reeny

  18 February 2011

  Reeny rated and commented on this recipe

  

  Incredibly delicious. Changes I made: I added fresh blueberries to the mixture, instead of cherries alongside. The blueberries were perfect at offsetting the slightly earthy taste of the buckwheat. These pancakes were very light and wholesome.

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• Ágo

  17 June 2012

  Ágo commented on this recipe

  I love this recipe. It is the best american pancake I have ever tasted. And in addition to this, it is very easy to make. :)

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• Ágo

  17 June 2012

  Ágo rated this recipe

  

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• susannahgrammar

  05 August 2012

  susannahgrammar rated and commented on this recipe

  

  perfect

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• Zoe

  26 February 2013

  Zoe commented on this recipe

  Does anyone know if you can make and freeze the batter so I can take it out of the freezer the night before ready for the morning?

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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

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Difficulty and servings

Serves 4 - 6

Preparation and cooking times

Prep 20 mins

Cook 15 mins

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

Per serving

504 kcalories, protein 14.0g, carbohydrate 85.0g, fat 15.0 g, saturated fat 7.0g, fibre 3.0g, sugar 38.0g, salt 1.28 g

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