Beat eggs, buttermilk and melted butter in a second bowl. Add to dry ingredients and stir until just mixed. Mixture will be slightly lumpy.
Griddle is ready when a few drops of water bubble and skitter rapidly around.
Serve sprinkled with remaining cherries and nuts, topped with a dollop of whipped cream. Adapted recipe by Chef Michael Valsich of Miramar Sheraton Hotel. All rights reserved.