Cinnamon Buckwheat Pancakes With Cherries
These cherry buckwheat pancakes are a delightful twist on the classic morning treat. The sweet juiciness of the cherries paired with the earthy flavor of buckwheat flour create a deliciously unique pancake experience. Top them off with Greek yogurt and a generous drizzle of maple syrup for a breakfast that will leave your taste buds dancing with joy.
— Constant Cookbook
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
Instructions
- Combine the plain flour, buckwheat flour, sugar, ½ tsp salt, baking powder and bicarbonate of soda in a large bowl. Combine the melted butter, eggs and buttermilk in a jug and whisk to combine. Stir the wet ingredients slowly into the dry ingredients until combined, to make a thick batter.
- Heat a large non-stick pan or skillet over medium heat and brush with a light layer of vegetable oil. Add a few heaped tablespoons of the mixture into the pan and form into a circle. If your pan is large enough you can do 2-3 at a time, just don’t overcrowd the pan too. Once the edges are set and bubbles appear on the surface (around 2-3 mins) flip and cook for a further 2 mins. The pancakes should be a deep golden brown on both sides. Transfer to a warm oven on low and repeat the process until the batter is all used.
- Serve stacked with fresh blueberries and maple syrup drizzled generously over the top.
Cook Time
15M
Prep Time
PT20M
Yield
Serves 4 - 6
Nutrition
- Calories: 486 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 67 grams carbohydrates
- Sugar Content: 16 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 16 grams protein
- Sodium Content: 2.1 milligram of sodium
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