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Cinnamon buckwheat pancakes with cherries

Cinnamon buckwheat pancakes

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Rating: 4 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

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

Nutrition: per serving
HighlightNutrientUnit
kcal504
fat15g
saturates7g
carbs85g
sugars38g
fibre3g
protein14g
low insalt1.28g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, June 2010

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Overall rating

Rating: 4 out of 5.8 ratings
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