- 500g cherry, stoned and halved
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 actually comes from the seeds of a plant distantly related to rhubarb …
- 85g self-raising flour
- 2 tsp cinnamon
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, or baking soda, is an alkali which is used to raise soda breads and full-…
- 3 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 284ml pot buttermilk
There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…
- few knobs of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- Greek yogurt and maple syrup, to serve
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.