Cinnamon buckwheat pancakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Ingredients
- 500g cherry , 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
- STEP 1
Put the cherries in a bowl with 1 tbsp sugar, stir and set aside.
- STEP 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.
- STEP 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.
- STEP 4
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.