Fluffy pancakes with berry-cherry syrup

To make pancake batter, sift the flour, baking powder, cinnamon and salt into a large bowl. Stir in caster sugar, mixing well. 

Make a well in the centre of the flour mixture. Whisk in eggs, milk and buttermilk until a smooth batter forms. If making ahead (up to one day), cover and chill until ready to cook. If using straightaway, set aside to rest for 20 minutes. 

Put blueberries, cherries, cornflour, extra sugar and vanilla in a medium saucepan. Stir until berries are coated in cornflour. Mix in 1 Tbsp water, then put over high heat and cook, stirring, until mixture boils for 1-2 minutes until syrupy with berries holding their shape. Set aside to cool to room temperature. Serve warm. 

Heat a little oil in large, heavy-based frying pan over high heat. Wipe pan out with kitchen paper, leaving a fine coating of oil on the surface. Retain kitchen paper. Transfer pancake batter to a jug. 

When pan is hot, pour batter evenly into pan, making 3-4 pancakes 7-8cm in diameter, with plenty of space between them. Cook for about 2 minutes until underside is golden, bubbles on surface begin to break and edges begin to set.

Use an egg slice to flip pancakes carefully. Cook for a further 1-2 minutes. Transfer pancakes to a warm oven tray. Wipe a little more oil around pan using the same kitchen paper. Cook the rest of the batter. You should make about 12 pancakes. 

Meanwhile, heat a large frying pan on high. Cook bacon for 3-4 minutes on each side until golden and crisp. Drain on paper towel and keep warm. If preferred, grill under a preheated grill, turning once. 

When ready to serve, spread a dollop of mascarpone over each pancake. Stack pancakes with berry-cherry fruit and syrup, crispy bacon and a drizzle of maple syrup.