Easy buckwheat pancakes

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Source

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

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.