• 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.

Recipe from Good Food magazine, June 2010

Goes well with


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