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    Cinnamon Buttermilk Pancakes with Cherries in Red Wine

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    Cinnamon Buttermilk Pancakes with Cherries in Red Wine

    Mary Cadogan suggests some simple but delicious ways to enjoy the offerings of summer. One of the highlights of every cook's year is the arrival of the first English strawberries of the season. It's not just their sensational flavour and luscious texture that gets our tastebuds tingling - it's the memories of summers past. Once these gorgeous berries arrive, we know that summer is truly here. We can put away our cardigans, dust off the garden furniture and look forward to long, hot days gorging on summer berries. And, as we become increasingly able to buy once-seasonal produce all year round, it's even more of a treat to enjoy the distinctive juicy freshness of Britain's home-grown summer fruits. Eating the first of the fresh raspberries straight from the punnet, setting out a big bowl of cherries for the children to stain their mouths with, and whizzing up milkshakes with the late summer glut are all wonderful pleasures. And when you tire of eating these glorious fruits as nature intended, you can try whipping up some of these simple but mouth-watering recipes to enjoy with family and friends. Cinnamon Buttermilk Pancakes With Cherries In Red Wine Use buttermilk in your pancakes and they'll be the lightest you'll ever taste. You can serve them with scoops of Waitrose Organic Vanilla Ice Cream instead of the clotted cream.

    • Preparation time: 20 minutes
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 35 minutes to 40 minutes 40 minutes

    Serves: 4 - 6


    • For the cherries:
    • 300ml soft red wine, such as a Merlot or Cabernet Sauvignon
    • 75g light muscovado sugar
    • 1 cinnamon stick, broken in half
    • 500g cherries, stoned
    • For the pancakes:
    • 200g plain flour
    • 1 tsp ground cinnamon
    • ½ tsp bicarbonate of soda
    • 25g caster sugar
    • 2 medium eggs
    • 284ml carton buttermilk
    • Butter, for frying
    • 113g tub Rhoddas Clotted Cream, to serve


    1. Put the wine, sugar and cinnamon stick into a pan and bring slowly to the boil, stirring. Boil for 5 minutes, until slightly thickened. Stir in cherries and simmer for a further 4-5 minutes, until they are softened. Remove cinnamon stick and set aside.
    2. Sift the flour, ground cinnamon and bicarbonate of soda into a bowl.
    3. Stir in the sugar. Make a well in the centre of the mixture, then drop in the eggs and a little buttermilk.
    4. Mix, gradually drawing in more flour and adding the buttermilk until you have a smooth, thick batter.
    5. Melt a knob of butter in a heavy frying pan. Drop tablespoons of batter, a little apart, into the pan. Cook over a moderate heat until bubbles appear on the surface, then flip over and cook for 2 more minutes. Remove and keep warm while you cook the rest. This mixture makes about 12 pancakes.
    6. Put 2-3 pancakes on each serving plate, spoon over some cherries in red wine, and top with a little clotted cream.

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