Cinnamon buckwheat pancakes
Juicy cherries are packed with nutrients and are one of summer's highlights - perfect for a weekend breakfast
- 500g cherrystoned and halved
- 5 tbsp golden caster sugar
- 140g buckwheatflour
- 85g self-raising flour
- 2 tsp cinnamon
- 1 tsp bicarbonate of soda
- 3 eggs
- 284ml pot buttermilk
- few knobs of butter
- Greek yogurtand maple syrup, to serve
Nutrition: per serving
- kcal504
- fat15g
- saturates7g
- carbs85g
- sugars38g
- fibre3g
- protein14g
- salt1.28glow
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.