Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Poffertjes with Homemade Berry Jam and Mascarpone

Poffertjes with Homemade Berry Jam and Mascarpone

Poffertjes with Homemade Berry Jam and Mascarpone

These delightfully spongy, sweet pancakes come from a traditional Dutch batter. You’re sure to love these Poffertjes with Homemade Berry Jam and Mascarpone.  

Makes about 48 small pancakes

 

2 tbsp warm milk, plus extra 1 1/2 tbsp

1 1/2 tsp dry yeast

2 eggs, lightly beaten

⅓ cup buckwheat flour

1 cup plain flour

2 tbsp caster sugar

1/4 tsp fine salt

250g mascarpone

2 tbsp icing sugar, sifted, plus extra, to dust

Melted butter, to grease

 

Mixed Berry Jam (makes 2½ cups)

250g strawberries, hulled, cut into quarters

125g raspberries

125g blueberries

1 1/2 cups caster sugar

2 tbsp lemon juice

 

Place warm milk in a small bowl, sprinkle over yeast and whisk to dissolve. Set aside for 10 minutes or until beginning to foam. Stir in extra milk and beaten eggs. Set aside.

In a large bowl, sift together flours, then stir in sugar and salt. Make a well in the centre and pour in milk mixture, whisking until well combined. Cover bowl with plastic wrap and set aside in a warm spot for 1 hour or until mixture becomes foamy. Pour into a jug.

To make mixed berry jam, place berries in a medium saucepan. Add sugar and lemon juice and stir to combine. Set aside to macerate for 10 minutes. Set over a medium-low heat and stir for 3-4 minutes or until sugar dissolves. Bring to a simmer and cook, uncovered, stirring occasionally, for 15-20 minutes or until jam thickens slightly (it will set as it cools). Set aside.

Whisk mascarpone and icing sugar. Cover with plastic wrap. Chill until ready to use.

Grease a poffertjes pan and heat over a medium heat. Pour 1 tablespoon of batter into each hole. Alternatively, use a greased frying pan, pouring in small portions of batter to make rounds. Cook for 1-2 minutes or until puffed. Using 2 forks, turn over pancakes and cook for a further minute. Repeat with remaining batter.

Dust poffertjes with extra icing sugar. Serve with dollops of mascarpone cream and jam.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2018. All Rights Reserved

Web Design Sydney

Do NOT follow this link or you will be banned from the site!