Cinnamon buckwheat pancakes with cherries

INGREDIENTS


500g cherries, 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

PROCEDURE

• Put the cherries in a bowl with 1 tbsp sugar, stir and set aside.
• 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.
• 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. 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.

SOURCE: bbcgoodfood.com