Dutch Mini Pancakes with Berry Compote
Fluffy mini pancakes (poffertjes) topped with a quick homemade berry compote, a dollop of whipped cream, and a dusting of powdered sugar. A delightful breakfast or dessert that's easier than it looks.
- Total time
- 30 min
- Servings
- 4
- Calories
- 320
- Protein
- 8g
Ingredients
- 1 cup all-purpose flour
- 1 cup milk
- 2 large eggs
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 cups mixed berries
- ½ cup heavy cream
Instructions
- 1
In a large bowl, whisk together 1 cup flour, 1 tbsp sugar, 1 tsp baking powder, and 1/4 tsp salt. In a separate bowl, beat 2 eggs with 1 cup milk, then pour into the dry ingredients and whisk until smooth—lumps are okay.
- 2
Heat a large nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. Drop tablespoonfuls of batter onto the hot surface, leaving space between each. Cook until bubbles form on the surface and edges look set, about 2 minutes.
- 3
Flip each pancake and cook until golden brown on the other side, about 1-2 minutes. Transfer to a plate and keep warm while cooking the remaining batter.
- 4
In a small saucepan, combine 2 cups mixed berries and 1 tbsp sugar. Cook over medium heat, stirring occasionally, until the berries release their juices and the mixture thickens slightly, about 5-7 minutes. Mash lightly with a fork if you prefer a smoother compote.
- 5
In a chilled bowl, whip 1/2 cup heavy cream with an electric mixer until soft peaks form, about 2-3 minutes. (Add a pinch of sugar if you like it sweeter.)
- 6
To serve, pile the warm mini pancakes on plates, spoon the berry compote over the top, add a dollop of whipped cream, and dust with powdered sugar.
Tools you’ll need
- Large bowl
- Whisk
- Nonstick skillet or griddle
- Spatula
- Small saucepan
- Electric mixer (or whisk)
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