This is a recipe by Bobby Flay. Everything he makes is good, including these. I omitted the cherry flambé and just put strawberries on top. Super delicious!
2 tablespoons confectioners’ sugar
1/2 plus 1/3 cup mascarpone cheese, room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
Pinch fine sea salt
1/3 cup sugar
2 large eggs
2 cups buttermilk
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest
2 tablespoons unsalted butter, melted, plus more for griddle
2 cups canned sour cherries, with their juice (optional)
2 tablespoons cherry brandy, such as Kirsch (optional)
1/4 cup honey
1/2 cup toasted pecans, coarsely chopped
Stir the confectioners’ sugar into the 1/2 cup mascarpone and set aside. Whisk together the flour, baking powder, cinnamon, baking soda and salt in a large bowl. Whisk together the sugar and eggs until pale. Add the buttermilk, 1/3 cup mascarpone, vanilla and orange zest and mix until combined. Add the wet ingredients to the dry ingredients. Add the butter and mix until just combined. Do not over mix. Let the batter sit at room temperature for 20 minutes.
For the cherry topping (if making) Put the cherries and their liquid into a saute pan and warm over medium heat. Add the cherry brandy off the heat, and then return to the heat and flambe (cook off the alcohol). Once the flames die down and the alcohol is cooked out, remove from the heat and stir in the honey. Transfer to a bowl.
Heat a griddle over medium heat and brush with some melted butter. Add about 1/4 cup of the batter to the pan and cook until the bottom is lightly golden brown and bubbles appear on the surface of the pancake, about 3 minutes. Flip the pancake over and continue cooking until the bottom is golden brown. Serve 3 pancakes per person, top with cherries, a dollop of the sweetened mascarpone and some chopped hazelnuts.