Danish Summer Pancakes

Inspired by traditional Danish Buttermilk soup (the essence of summer in Denmark), with a taste of lemon and vanilla, Natascha has created this great recipe for Buttermilk Crepes, accompanied by whipped mascarpone and a delicious  Rhubarb and Strawberry Compote. Enjoy!

Buttermilk Crepes (Danish version below)


  • 1000ml buttermilk
  • 500g white flour
  • 4 eggs
  • 1 tsp salt
  • 1 tsp baking soda
  • 4 tbsp sugar
  • 2 tbsp lemon juice
  • Lemon zest
  • 2 tbsp melted butter
  • Butter, for the pan

Buttermilk Rhubarb Mascarpone 


1. Sift the flour into a bowl. Add the eggs, salt, baking soda, sugar, lemon juice, and zest. Beat the mixture with an electric mixer. Pour the buttermilk into the bowl, little by little, while continuously mixing.

2. Add the melted butter once the batter is smooth.

3. Heat up a non-stick crepe pan over medium-high heat. Add a little butter, and about 1/3 cup batter. Tilt the pan to distribute the batter evenly. Flip the pancake once light brown on the bottom side and cook on the second side. Repeat with the rest of the batter.    

Whipped Mascarpone


  • 175g mascarpone cheese
  • 250ml cold heavy whipping cream
  • 2 tbsp honey
  • 1 tsp vanilla extract or vanilla sugar


1. Add the mascarpone and heavy cream to a mixing bowl. Using an electric mixer, beat on high speed until soft peaks form. Beat in the honey and vanilla until just combined. Cover and place in the fridge until ready to serve.


Rhubarb and Strawberry Compote


  • 500g fresh rhubarb, cut into 1cm pieces
  • 150g granulated sugar
  • 60ml water
  • 250g fresh strawberries, hulled, halved


1. Combine rhubarb, sugar, and water in heavy large saucepan over medium heat. Bring to a simmer, stirring occasionally, until sugar dissolves. Simmer gently until rhubarb is tender but not falling apart, stirring occasionally. Remove the pot from the heat. Stir in the strawberries. Transfer to a bowl and chill until cool.



  • 1000ml kærnemælk
  • 500g hvedemel
  • 4 æg
  • 1 tsk salt
  • 1 tsk natron
  • 4 spsk sukker
  • 2 spsk citronsaft
  • Citronskal
  • 2 spsk smeltet smør
  • Smør til panden


1. Sigt melet ned i en skål. Tilsæt æg, salt, natron, sukker, citronsaft og citronskal. Pisk blandingen med en el-mixer. Hæld kærnemælken ned i skålen, lidt ad gangen, mens der fortsat blandes.

2. Tilsæt det smeltede smør, når dejen har opnået en glat konsistens.

3. Varm en slip-let pande over middel-høj varme. Sæt lidt smør på panden, og omkring 1dl dej. Vip panden for at fordele dejen jævnt. Vend pandekagen, når den er blevet lysebrun på undersiden og bag på den anden side. Gentag med resten af dejen.

 Pisket Mascarpone


  • 175g mascarpone ost
  • 250ml koldt piskefløde
  • 2 spsk honning
  • 1 tsk vaniljeekstrakt eller vaniljesukker


1. Hæld mascarpone og fløde ned i en skål. Pisk blandingen på høj hastighed, indtil bløde toppe formes. Tilsæt honning og vanilje og pisk lidt endnu. Hæld den pisket mascarpone i en skål og sæt i køleskabet indtil servering.

 Rabarber-jordbær Kompot


  • 500g frisk rabarber, skåret i 1cm tykke stykker
  • 150g sukker
  • 60ml vand
  • 250g friske jordbær, stilk skåret fra og halveret


1. Hæld rabarber, sukker og vand i en stor gryde ved middel varme. Rør jævnligt indtil sukkeret er opløst og rabarberstykkerne er møre, men stadig ikke falder fra hinanden. Fjern gryden fra varmen. Tilsæt jordbær. Hæld i en skål og lad kompoten køle ned.

Author: Camilla Hilbrands

Camilla formed the company At Work A/S in 1992 at the age of 20 and has been active as a wellbeing expert ever since. She has followed and been involved in creating the development within health and wellbeing in the workplace from its modest beginnings at the start of the 1990s, and she has, among other things, been an expert at National Centre for Workplace Health Promotion (Nationalt Center for Sundhedsfremme på Arbejdspladsen). Camilla is an experienced leader, teacher and speaker and spends most of her time developing and arranging courses and concepts that aim at increased wellbeing for individuals and groups. Creativity, honesty and social intelligence are Camilla’s strong points, and in addition to this she is known for her passion for and book about pancakes. Her focus is basically resource-oriented and innovative and her tal and workshops are based on the most recent research in the fields of positive psychology, neuroscience and behavioural science. Camilla is an informal and humorous speaker, and with her solid professional background she always leaves her audience with aha moments and specific tools they can use straight away. Camilla is an active participant and networker at various conferences, including TED conferences, and in addition to this she has been enrolled as a member of Richard Branson’s “Change Makers and Rule Breakers”, and she is a strong supporter of the motto: Be the change you wish to see in the world.

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