Recipe for: Apple and Cinnamon Pancakes Served with Mascarpone Cream and Blueberry Jam - photo 1
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Recipe for: Apple and Cinnamon Pancakes Served with Mascarpone Cream and Blueberry Jam

Valentine's Day Desserts 90 min Medium 0 views ~52.04 PLN * - (0)
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Description

Fluffy pancakes on a light yeast dough with pieces of juicy apple and aromatic cinnamon, served with velvety mascarpone cream and homemade blueberry jam. This dish combines the tradition of Polish pancakes with summer berries, providing a warming effect thanks to the cinnamon and freshly fried pancakes — perfect for a romantic Valentine's Day in a winter setting, while using summer fruits. It can be served as a sweet main dish or dessert; it pairs wonderfully with tea with lemon or a small cup of espresso. It looks impressive: golden pancakes, alongside a whitish cream and intensely purple jam, sprinkled with nuts and mint leaves for contrast.

Ingredients Used

Ingredients (16)

Servings:
4
  • Wheat flour 300 g
  • Milk 300 ml
  • Fresh yeast 25 g
  • Sugar 210 g
  • Chicken egg 2 pcs (~120 g)
  • Apple 2.2 pcs (~400 g)
  • Mascarpone 250 g
  • 30% heavy cream 100 g
  • Powdered sugar 40 g
  • Berries 300 g
  • Lemon 0.6 pcs (~50 g)
  • Rapeseed oil 60 g
  • 🌿 Spices
  • Salt 2 g
  • Cinnamon 4 g
  • ✨ Optional
  • Walnuts 50 g
  • Mint 10 g
💰 Estimated dish cost: ~52.04 PLN (13.01 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Cake

1

Prepare the active yeast: in a small bowl, crumble the fresh yeast (25 g), add 1 teaspoon of sugar (about 5 g) and 80 ml of lukewarm milk (about 35°C). Mix with a spoon until the yeast dissolves. Set aside for 8–10 minutes in a warm place — a frothy, slightly lumpy foam should appear on the surface. This is a sign that the yeast is active.

Ingredients: Fresh yeast, Sugar, Milk
Use a small bowl and a kitchen thermometer, if you have one; check the milk on the inside of your wrist — it should be warm, not hot. If there is no foam after 10 minutes, the yeast is inactive — start over with a new cube.
2

In a large bowl, sift 300 g of wheat flour and add 2 g of salt. Make a well in the flour. Crack 120 g of eggs into a separate bowl and lightly beat with a fork. Pour the beaten eggs and activated yeast into the flour, add the remaining 220 ml of milk (if any) and 60 g of sugar. Stir with a wooden spoon from the center to the edges until the ingredients are combined and there are no dry lumps. The dough should be thick, sticky, but manageable.

Ingredients: Wheat flour, Salt, Fresh yeast, Sugar, Milk
Use a large bowl and a wooden spoon or a mixer with a dough hook. If you don't have a mixer, mix vigorously by hand for 2–3 minutes. Do not add more flour right away — a slightly sticky dough ensures fluffy pancakes.
3

Cover the bowl with a clean cloth and set it in a warm place for 45–60 minutes to rise. The dough should double in volume and have visible air bubbles — when touched, the surface should slightly return to its original shape.

Ingredients: Wheat flour, Fresh yeast
It's best to place the bowl in a turned-off, warm oven or on the countertop near a heat source. If the apartment is cool, the rising time may be extended.

Preparing the apples

4

Peel 400 g of apples, remove the cores, and cut them into thin wedges or thin slices (thickness 3–4 mm). In a bowl, mix the sliced apples with 1 teaspoon of cinnamon (2 g) and a little sugar (about 10 g) — this will enhance the flavor during frying.

Ingredients: Apple, Cinnamon, Sugar
Use a sharp knife and cutting board; thin slices fry more evenly. If the apples are very juicy, gently drain excess juice with a paper towel.

Blueberry Jam

5

In a saucepan, place 300 g of blueberries, 150 g of sugar (part of the previously measured sugar; if you are using one measuring cup of sugar in the ingredients, make sure the totals match) and the juice from 50 g of lemon. Heat over medium heat, stirring with a wooden spoon, until the sugar dissolves and the blueberries release their juice. Cook for 10–12 minutes, stirring — the jam should thicken to a slightly runny consistency. At the end, you can lightly crush some of the blueberries with a masher, leaving some whole fruits.

Ingredients: Berries, Sugar, Lemon
Use a wide saucepan to allow the liquid to evaporate faster. The jam will thicken as it cools — don't overcook it. You can pour the hot jam into sterilized jars.

Mascarpone cream

6

Pour the chilled 100 ml of cream into a cool bowl and whip with a mixer until soft peaks form. Add 250 g of mascarpone and 40 g of powdered sugar. Whip on low speed until the cream is smooth and slightly fluffy — just 1–2 minutes is enough. Taste and add an extra teaspoon of powdered sugar if needed.

Ingredients: Mascarpone, Powdered sugar
Use a metal or glass bowl chilled in the fridge and a whisk or mixer with a whisk attachment. Do not whip for too long — the cream may curdle and become too runny.

Frying and shaping the pancakes

7

Heat a non-stick frying pan (24–28 cm in diameter) over medium heat and pour in enough rapeseed oil (60 g) to create a thin layer covering the bottom. When the fat is hot (test: drop a small amount of batter — it should start sizzling immediately), spoon portions of batter (about 2–3 tablespoons per pancake) into the pan. Place 1–2 slices of apple on each portion, pressing down lightly. Fry for 2–3 minutes on one side, until the edges set and a golden crust forms, then flip and fry for another 2 minutes. The pancakes are ready when they are golden on both sides and springy to the touch.

Ingredients: Rapeseed oil, Apple, Wheat flour, Cinnamon, Sugar
Use a flat spoon for portioning, do not scoop too large pancakes, as the center may remain raw. If the pan is smoking, reduce the heat. They are best when fried briefly over medium heat.

Assembly and serving

8

On a plate, arrange 3–4 pancakes per serving, next to them place 2–3 tablespoons of mascarpone cream and 1–2 tablespoons of blueberry jam. Optionally sprinkle with 50 g of chopped walnuts and decorate with a few mint leaves. If you like, sift a little powdered sugar on top just before serving.

Ingredients: Mascarpone, Berries, mint, Powdered sugar
Serve the pancakes hot — the cream and jam should be chilled to provide a contrast in temperature. Use wide, flat plates to nicely arrange the toppings.

Final tips

9

If you prepare the pancakes in advance, keep the jam and cream separate, and reheat the pancakes in a pan for 1–2 minutes on both sides with a small amount of fat. Avoid storing the pancakes for a long time in a closed container — they will become soft and lose their crispiness.

Ingredients: Berries, Mascarpone
For heating, use a pan instead of a microwave to maintain the texture. You can pasteurize the jam if you want to store it longer.

Fun Fact

💡

Racuchy are traditional Polish pancakes, often made with the addition of apples. In some regions of Poland, they are fried with yeast, while in others, baking soda or baking powder is used — the variations depend on local tradition.

Best for

Walentynki romantyczne śniadanie zimowy wieczór przy kominku

Tips

🍽️ Serving

Serve the pancakes while still warm, the mascarpone cream should be chilled for contrast. On the plate, layer: pancake, a bit of cream, a spoonful of jam, a sprinkle of nuts, and mint leaves. For drinks, we recommend strong tea with lemon, rhubarb compote (in summer), or a small cup of espresso.

🥡 Storage

Store the jam in the refrigerator for up to 7 days in a tightly sealed jar. Keep the mascarpone cream covered in the refrigerator for a maximum of 24 hours. It's best to eat the pancakes right after frying; if necessary, they can be stored in the refrigerator for up to 24 hours (spread out, not stacked) and reheated in a pan for 1–2 minutes.

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