Buttermilk Pancakes with Cherry Syrup

Buttery and fluffy pancakes perfect for a weekend breakfast!

Serves

4 people

Featuring

350g Fieldfare frozen Dark Sweet Cherries

Ingredients

200g all-purpose flour
2 tsp. baking powder
1/4 tsp. sea salt
1 tbsp. granulated sugar
340ml buttermilk
1 egg
3 Tbsp. unsalted butter, melted cooking spray or butter

For the Cherry Syrup:
350g. Fieldfare frozen Dark Sweet Cherries
65g granulated sugar
1 Tbsp. water

All ingredients are available to purchase in our Farm Shop

Method

First, make the Cherry Syrup. In a small saucepan, bring cherries, sugar, and water to a boil over high heat.
Reduce heat to medium-low and simmer, uncovered, for 15-20 minutes or until the cherries cook down and the mixture begins to slightly resemble syrup like consistency. It will further thicken as it cools.
For the pancakes, in a medium bowl, whisk together the flour, baking powder, salt, and sugar.In another bowl, whisk together the buttermilk, egg, and butter.
Add the wet ingredients to the flour mixture and whisk just until combined. The batter will be on the thick side, don’t worry about a few lumps.5.
Heat a large non-stick skillet over medium heat. Coat the pan with cooking spray or butter and when hot, spoon batter by 2 tablespoons for each pancake. You should be able to fit 3-4 pancakes in a large skillet.
Cook for about 2 minutes per side or until golden brown. Reduce heat if pancakes begin to brown too quickly. Usually, the first batch will require a higher heat than subsequent batches.
Remove to a platter and repeat with the remaining batter, the batter should make 14-16 pancakes.
Serve warm with Cherry Syrup.