Cinnamon buckwheat pancakes with cherries

Cinnamon buckwheat pancakes with cherries

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(7 ratings)

Prep: 20 mins Cook: 15 mins

Easy

Serves 4 - 6
Juicy cherries are packed with nutrients and are one of summer's highlights - perfect for a weekend breakfast

Nutrition and extra info

Nutrition: per serving

  • kcal504
  • fat15g
  • saturates7g
  • carbs85g
  • sugars38g
  • fibre3g
  • protein14g
  • salt1.28g
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Ingredients

  • 500g cherry, stoned and halved
    Cherry

    Cherry

    che-ree

    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

  • 5 tbsp golden caster sugar
  • 140g buckwheat flour
    Buckwheat

    Buckwheat

    buhk-weet

    Buckwheat actually comes from the seeds of a plant distantly related to rhubarb …

  • 85g self-raising flour
  • 2 tsp cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 3 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 284ml pot buttermilk
  • few knobs of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • Greek yogurt and maple syrup, to serve

Method

  1. Put the cherries in a bowl with 1 tbsp sugar, stir and set aside.

  2. 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.

  3. 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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Comments, questions and tips

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Comments (7)

penny6's picture

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?

susannahgrammar's picture
5

perfect

agota91's picture
5

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. :)

reenyn's picture
5

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.

mother_ship's picture
2

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.

cookingblogger's picture
5

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.

oliviahonaker's picture
4

Very easy to make american pancakes, very tasty pancake recipe

Questions (0)

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Tips (1)

jenalex's picture

I found them very sweet, especially if you're going to use maple syrup too. I plan to reduce the star a little next time round.