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.