Best 2 Cinnamon Mascarpone Pancakes With Warm Morello Cherries And Hazelnuts Recipes

In this tantalizing culinary adventure, we embark on a journey to uncover the secrets behind the perfect cinnamon mascarpone pancakes, adorned with warm morello cherries and a sprinkling of caramelized hazelnuts. These pancakes are not merely a breakfast treat, but an exquisite symphony of flavors that will elevate your taste buds to new heights. Prepare to indulge in a delightful experience as we guide you through the steps of creating this extraordinary dish, transforming your kitchen into a haven of sweet and savory aromas.

Here are our top 2 tried and tested recipes!

CINNAMON MASCARPONE PANCAKES WITH WARM MORELLO CHERRIES AND HAZELNUTS

Cinnamon Mascarpone Pancakes with Warm Morello Cherries and Hazelnuts image

Decadent trattoria-style pancakes with creamy mascarpone, warm cherries and crunchy hazelnuts.

Provided by Bobby Flay

Categories breakfast,brunch,cheese,nuts

Time 35m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 Tbsp confectioners' sugar
½ plus ⅓ cup mascarpone cheese, room temperature
2 cups all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
½ tsp baking soda
1 pinch fine sea salt
⅓ cup sugar
2 large eggs
2 cups buttermilk
1 tsp vanilla extract
1 tsp finely grated orange zest
2 Tbsp unsalted butter, melted, plus more for griddle
2 cups Morello cherries, with their juice
2 Tbsp cherry brandy, such as Kirsch
¼ cup honey
½ cup toasted blanched hazelnuts, coarsely chopped

Steps:

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.
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.

CINNAMON MASCARPONE PANCAKES WITH WARM MORELLO CHERRIES AND HAZELNUTS

Cinnamon Mascarpone Pancakes with Warm Morello Cherries and Hazelnuts image

Provided by Bobby Flay

Time 55m

Yield 4 servings

Number Of Ingredients 17

Ingredients

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 Morello cherries, with their juice
2 tablespoons cherry brandy, such as Kirsch
1/4 cup honey
1/2 cup toasted blanched hazelnuts, coarsely chopped

Steps:

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.
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.

Tips:

Use fresh ingredients for the best flavor and texture.
Make sure the mascarpone cheese is at room temperature before using it, so it will mix smoothly with the other ingredients.
Be careful not to overmix the batter, as this can make the pancakes tough.
Cook the pancakes over medium heat, so they have time to cook through without burning.
Serve the pancakes immediately with your favorite toppings, such as warm morello cherries, toasted hazelnuts, and maple syrup.

Conclusion:

These cinnamon mascarpone pancakes with warm morello cherries and hazelnuts are a delicious and easy-to-make breakfast or brunch dish. The pancakes are light and fluffy, with a slightly sweet and tangy flavor from the mascarpone cheese. The cherries and hazelnuts add a touch of sweetness and crunch. This recipe is sure to please everyone at your table.