Cinnamon buckwheat pancakes with cherries

Prep:   20 mins                                         Method:  Easy

Cook:  15 mins                                         Serves: 4 - 6

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

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

Method

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