Cinnamon Mascarpone Pancakes With Warm Morello Cherries And Hazelnuts
Serves: 6
Camila Dooley
1 January 1970
Based on User reviews:
53
Spice
47
Sweetness
43
Sourness
44
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Sugar2 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Ground Cinnamon1 tsp
Baking Soda1 pinch
Fine Sea Salt2 large
Egg2 cups
Buttermilk1 tsp
Vanilla Extract2 tbsps
Cherry Brandy (such as kirsch)1 cup
HoneyDirections:
1
Stir the confectioners' sugar into the 1/2 cup mascarpone and set aside
2
Whisk together the flour, baking powder, cinnamon, baking soda and salt in a large bowl
3
Whisk together the sugar and eggs until pale
4
Add the buttermilk, 1/3 cup mascarpone, vanilla and orange zest and mix until combined
5
Add the wet ingredients to the dry ingredients
6
Add the butter and mix until just combined
7
Do not over mix
8
Let the batter sit at room temperature for 20 minutes
9
Put the cherries and their liquid into a saute pan and warm over medium heat
10
Add the cherry brandy off the heat, and then return to the heat and flambe (cook off the alcohol)
11
Once the flames die down and the alcohol is cooked out, remove from the heat and stir in the honey
12
Transfer to a bowl
13
Heat a griddle over medium heat and brush with some melted butter
14
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
15
Flip the pancake over and continue cooking until the bottom is golden brown
16
Serve 3 pancakes per person, top with cherries, a dollop of the sweetened mascarpone and some chopped hazelnuts