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.
