2 Tbsp. confectioners’ sugar
1/2 plus 1/3 cup mascarpone cheese, room temperature
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/3 cup sugar
2 large eggs
2 cups buttermilk
1 tsp. vanilla
1 tsp. finely grated orange zest
2 Tbsp. unsalted butter, melted, plus more for the griddle
2 cups cherries (canned), with their juice
2 Tbsp. ATTILIOS Cherry Balsamic Vinegar
1/4 cup honey
1/2 cup toasted hazelnuts, coarsely chopped
Stir the confectioners’ sugar into the ½ 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 sauté pan and warm over medium heat.
Add the Cherry Balsamic Vinegar. Stir in the honey. Transfer to a bowl. Heat a griddle over medium heat and brush with some melted butter.
Add about ¼ 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 three minutes. Flip the pancake over and continue cooking until the bottom is golden brown. Serve three pancakes per person, top with cherries, a dollop of the sweetened mascarpone and some chopped hazelnuts.