Poffertjes with Homemade Berry Jam and Mascarpone Recipe. 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
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
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.
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