The BBC Good Food logo
Cinnamon buckwheat pancakes with cherries

Easy buckwheat pancakes

By
A star rating of 4.3 out of 5.8 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

Top our simple buckwheat pancakes with juicy cherries. They're packed with nutrients and are perfect for an indulgent weekend breakfast

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

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.

Goes well with

Recipe from Good Food magazine, June 2010

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.8 ratings
Advertisement
Advertisement
Advertisement

Sponsored content