The smell of Happiness and Hygge

Monday March 20 is International Happiness Day – have you made plans for the day?

Let me recommend that you host a Compassion Pancakes party at your workplace, with friends or at home.

Collage_Fotor smell happiness

The concept of a Compassion Pancakes Party is very simple: You make a lot of pancakes and share them with others. In exchange for these pancakes you ask your guests to fill out a card, where they pledge to do something kind for someone else, or even for themselves. These cards can be shared on social media and hung on strings to be worn as nametags, posted on a display for everyone else to see and be inspired.

Do you want to get inspired? Download the free e-book here: and get 18 amazing recipes and the history of the pancake.

The smell of pancakes is the smell of happiness.

Free E-book about Compassion Pancakes

Today is International Pancake Day – the perfect day to launch my new book: Compassion Pancakes. I hope the book will inspire you to use pancakes as positive motivation to spread joy the whole year round.

In honour of this day the book will be available for free download via this page:


The book is written in Danish and in English – 100 pages including the history of the pancake, pancakes as positive psychology, and 18 amazing recipes for e.g. Danish, Icelandic, Argentinian, and American pancakes, pancake-cake, and Christmas pancakes.

The book also describes how to host a Compassion Pancake Party, that combines the pleasure of cooking and eating pancakes, with a positive pledge to an act of kindness, and the desire to share this with others.

I hope you enjoy reading the book, and that you will cook some pancakes!

Tuesday is International Pancake Day

Tuesday February 28 2017 is International Pancake Day. Maybe you should warm up this weekend by cooking these amazing Korean Pancakes? (recipe below)



250 ml lukewarm water

2 tbsp granulated sugar

2 tsp dry yeast, or 20g fresh yeast

1 tbsp vegetable oil

240 g all-purpose flour


100g brown sugar

1 tsp ground cinnamon

2 tbsp chopped walnuts


1. Pour the water into a mixing bowl. Add the granulated sugar, yeast, salt, and vegetable oil. Stir the mixture until the yeast and sugar have dissolved. Add the flour and mix by hand. Cover the bowl with plastic wrap, and let the dough rise at room temperature for 1 hour until double in size.

2. Knead the bread to remove the air bubbles. Let the dough rise for another 10-20 minutes.

3. Meanwhile, make the filling by mixing the brown sugar, cinnamon, and walnuts in a small bowl. Set aside.

4. Sprinkle a generous amount of flour on a surface. Knead the dough on the surface, and divide it into 8 balls.

5. Take one ball, flatten it, and place a large spoonful of filling in the middle. Seal it to make a ball. Repeat with the remaining dough.

6. Heat up a non-stick pan over medium heat. Add some vegetable oil. Place one ball on the pan and let it cook for 30 seconds. When the bottom of the dough ball is light golden brown, turn it over and press the dough with a spatula to make a thin and wide circle (about the size of a CD). Let it cook about 1 minute until the bottom is golden brown. Turn it over again and turn down the heat to very low. Place a lid on the pan and cook for 1 more minute to melt the brown sugar into syrup. Repeat with the remaining balls.

Recipe Bacon Pancakes

Bacon Pancakes



250g all-purpose flour

65g sugar

1/2 tsp salt

1/4 tsp ground cardamom 

2 tsp vanilla sugar

800ml milk

6 eggs

100ml beer (any pale lager, such as Heineken, Budweiser, Tuborg Pilsner)

100g melted butter

150g bacon, fried on a pan and cut into smaller pieces

3 tbsp melted bacon fat


1. Mix the dry ingredients in a large bowl. Pour the milk into the bowl and stir until all lumps are gone. Add two eggs at a time, and mix well. Add the beer to the batter and stir once more. Finally, add the melted butter, bacon fat, and bacon pieces and mix. 

2. Heat a small non-stick pan with a little butter over medium-high heat. 

3. Pour enough batter on the pan to cover the surface with a thin layer but without having to tilt the pan to distribute. Turn the pancake once the bottom side is golden brown. Bake the pancake on the second side. Repeat with the remaining batter.  

4. Serve the pancakes with maple syrup, whipped cream, and bananas. 

Recipe Marzipan & Cinnamon Christmas Crepes


– 200g all-purpose flour

– 45g granulated sugar

– 1/2 tsp salt

– 1/2 tsp cinnamon

– 4 eggs

– 250ml whole milk

– 100g grated marzipan

– 150ml beer (any pale lager, such as Heineken, Budweiser, Tuborg Pilsner)

– 100g butter

– Extra butter, for the pan



1) Melt the butter in a non-stick crepe pan. Take the pan off the heat.

2) In a large bowl, mix flour, sugar, salt, cinnamon, eggs, milk, and marzipan until there are no more lumps. Add the melted butter and beer and stir until just incorporated.

3) Heat up the crepe pan over medium-high heat. Add a little butter, and about 80ml 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. 

Recipe Chocolate Chip Griddle Pancakes

You have to try these! They are easy to make, and taste incredible.


Chocolate Chip Griddle Pancakes


·         200g all-purpose flour

·         2 tbsp sugar

·         1/2 tbsp baking powder

·         1 tsp baking soda

·         1/2 tsp salt

·         350ml buttermilk

·         75ml whole milk

·         2 eggs, separated

·         40g butter, melted

·         200g chocolate chips·         

·         Coconut oil, for the griddle


1. In a large pitcher, combine flour, sugar, baking powder, baking soda, and salt. In another container, whisk together buttermilk, milk, and the egg yolks. With an electric mixer, beat the egg whites in a bowl until stiff peaks form.

2. Whisking constantly, add melted butter to the milk mixture. Pour this mixture into the pitcher along with the chocolate, and stir until just combined. Do not over mix.

3. Heat a griddle to medium heat.

4. Gently fold beaten egg whites into the batter. 

5. Add a little coconut oil to the griddle. For each pancake, pour 60ml batter from the pitcher straight onto the hot griddle.

6. Flip the pancakes once bubbles form on the surface. 

 7. Cook the pancakes until golden brown on the second side.

Red Velvet Griddle Pancakes with Cream Cheese Glaze

Is this almost a Christmas recipe? I don´t know, but I have to try it this weekend! Please do so as well!


Red Velvet Griddle Pancakes


·         130g all-purpose flour

·         3 tsp baking powder

·         ½ tsp salt

·         2 tbsp sugar

·         1 tsp vanilla sugar

·         1 1/2 tbsp unsweetened cocoa powder

·         1 egg, beaten

·         180ml buttermilk

·         30g butter, melted

·         4 tsp red food coloring

·         Butter, for the griddle


1.     Sift flour, baking powder, salt, sugars, and cocoa powder into a large bowl.

2.     Add in the egg, buttermilk, melted butter, and red food coloring, and stir the batter gently until combined; it should still have a few lumps in it.

3.     Let the batter sit for 10-15 minutes, while you make the glaze.

4.     Preheat a griddle to 160oC. Grease it with butter. Once hot, add 60ml of the pancake batter. Flip the pancake once the first few bubbles start to break on the surface of the pancake. Take the pancake off the griddle once the other side is soft and pillowy. Repeat with the remaining batter.

5.     Serve with the cream cheese glaze and powdered sugar.

Cream Cheese Glaze


·         60g cream cheese, softened

·         90g powdered sugar

·         2 tbsp milk

·         ½ tsp vanilla sugar or extract

·         Powdered sugar, for garnish


1.     In a medium sized bowl, add all of the ingredients and blend until smooth and silky. Serve on top of the red velvet pancakes.

Recipe French Crepes

Inspired by Julia Child please enjoy the recipe for these amazing french crepes. Danish version below.

French Crepes_edited-1


  • 55g unsalted butter
  • 250ml milk
  • 250ml water
  • 300g wheat flour
  • 4 eggs
  • ¼ tsp salt


  1. Melt the butter in a pot. Place milk, water, flour, eggs, salt, and melted butter in a blender. Blend the batter until smooth, approximately 1 minute. Let the batter rest in the refrigerator for 2 hours.
  2. Heat an electric crepe maker to medium-high. Lightly grease the pan with an oiled batter pad holder or oiled cloth. Pour a small amount of batter onto the pan and using a trowel spreader, distribute batter. Once the surface has dried, flip the pancake with a flat turner. Let it finish baking, approximately 10-15 seconds. Clean the pan in between crepes with the pad holder. Repeat with the remaining batter. Eat with butter and jam, or chocolate-hazelnut spread.


Franske Pandekager


  • 55g usaltet smør
  • 250ml mælk
  • 250ml vand
  • 300g hvedemel
  • 4 æg
  • ¼ tsk salt


  1. Smelt smørret i en gryde. Hæld mælk, vand, mel, æg, salt og smør i en blender. Blend dejen indtil den er ensartet, cirka 1 minut. Lad dejen hvile i køleskabet i 2 timer.
  2. Varm en elektrisk crepe pande op ved middel-høj varme. Smør panden med en olieret klud. Hæld en lille mængde dej på panden og brug en dejspartel til at fordele dejen. Når overfladen er tør, vendes pandekagen med en paletkniv. Lad pandekagen bage færdigt, cirka 10-15 sekunder. Rengør panden med den olieret kluden imellem hver pandekage. Gentag med den resterende dej. Spis med smør og marmelade eller chokoladepålæg med hasselnødder.

Recipe Ricotta Pancakes

Try these Italien inspired Ricotta Pancakes with fresh lemon curd. And maybe tell me, what you would suggest to drink with these?

Ricotta Pancakes


  • 250g ricotta cheese
  • 125g all-purpose flour
  • 1/2 tsp baking powder
  • 1 1/2 tbsp granulated sugar
  • 1/4 tsp fine salt
  • 175ml milk (not nonfat)
  • 2 large eggs, separated
  • 1/2 tsp vanilla extract
  • Butter, for cooking


1. If your ricotta contains a lot of liquid, set it in a fine mesh strainer to drain off excess liquid for about 30 minutes. If your ricotta seems fairly dry and compact, you can skip this step.

2. Whisk together flour, baking powder, sugar, and salt in a small bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate, larger mixing bowl. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.

3. Beat the egg whites with a handheld electric mixer until stiff. Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites with a spatula.

4. Heat a pan or griddle over medium-high heat. Melt a little butter on the pan, just enough to coat the surface. Pour a little batter onto the hot pan or griddle. Cook the pancakes until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook until golden. Repeat with the remaining batter. Serve immediately with lemon curd.

Lemon Curd


  • 85g unsalted butter, softened at room temperature
  • 200g granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • 150ml fresh lemon juice
  • 1 tsp grated lemon zest


1. In a large bowl, beat the butter and sugar with an electric mixer, about 2 minutes. Slowly add the eggs and yolks. Beat for 1 more minute. Mix in the lemon juice. 

2. In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. Increase the heat to medium and cook, stirring constantly, until the mixture thickens, and reaches 77°C. Don’t let the mixture boil.

3. Remove the curd from the heat; stir in the lemon zest. Transfer the curd to jars. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator.

Recipe Campfire Pancakes

Campfire Beer and Candied Orange Peel Pancakes (Danish version below)

You mix all the dry ingredients at home, at at the campfire you just add beer. Campfire shake-and-bake pancakes. Enjoy!

Campfire Beer Orange Pancakes


– 500g all-purpose flour

– 50g granulated sugar

– 1 tbsp baking powder

– 2 ½ tsp baking soda

– 2 tsp salt

– 75g candied orange peel, finely chopped

– 2 tbsp ground flaxseeds

– 900ml beer (any pale lager, such as Heineken, Budweiser, Tuborg Pilsner)

– Oil, for the pan


1. Using a funnel, pour flour, sugar, baking powder, baking soda, salt, chopped candied orange peel, and ground flaxseeds into a large plastic bottle (2.5L or 3L) with a screw lid and a wide mouth. Shake until well combined. Store until needed.

2. Heat a cast iron skillet over medium heat on a camping stove or over a campfire fitted with a grilling grate. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot.    

3. Pour the beer into the bottle, screw the lid on, and shake until moistened. Don’t overmix. The batter should be lumpy. Let the batter sit a few minutes before using.

4. Add 1 tbsp oil to the pan and swirl to coat. Ladle about 60ml batter into the pan for each pancake. Cook until pancakes rise slightly and form lots of bubbles on top, about 3 to 4 minutes. Flip and cook on the other side until bottoms are golden brown, about another minute.

5. Repeat with the remaining batter, adding 1 tbsp oil between batches if the pan seems dry. Serve immediately with butter and maple syrup.


Candied Orange Peel 


– 2 large oranges, bottoms and tops cut off

– 800g granulated sugar

– 700ml water


1. Wash the oranges thoroughly. Cut peel on each orange into 4 vertical segments. Remove each segment (including white pith) in one piece. Cut into ½ cm-wide strips. Cook in large pot of boiling water 15 minutes; drain, rinse, and drain again.

2. Bring 600g sugar and 700ml water to a boil in medium saucepan over medium heat, stirring to dissolve sugar. Add peel. Return to a boil. Reduce heat; simmer until peel is very soft, about 45 minutes. Drain.

3. Toss peel and 200g sugar on rimmed baking sheet, separating strips. Lift peel from sugar; transfer to sheet of foil. Let stand until coating is dry, 1 to 2 days.


Pandekager med Øl og Kandiseret Appelsinskal over Bål


– 500g hvedemel

– 50g sukker

– 1 spsk bagepulver

– 2½ tsk natron

– 2 tsk salt

– 75g kandiseret appelsinskal, finthakket

– 2 spsk mallet hørfrø

– 900ml øl (Pilsner)

– Olie, til panden


1. Hæld ved hjælp af en tragt mel, sukker, bagepulver, natron, salt, hakket kandiseret appelsinskal og hørfrø i en stor plastflaske (2,5 til 3L) med et skruelåg og en bred mund. Ryst flasken for at blande ingredienserne. Opbevar indtil brug.

2. Varm en pande i støbejern op ved middel varme på en grillrist over et lejrbål. Test for at se, om panden er varm nok ved at hælde et par dråber koldt vand på panden: Hvis vandet hopper og sprutter er panden klar til brug; hvis det fordamper øjeblikkeligt er panden for varm.

3. Hæld øllet i flasken, skru låget på og ryst indtil dejen er våd. Ryst ikke i for lang tid. Dejen bør være klumpet. Lad flasken stå et par minutter, før du burger den.

4. Tilsæt 1 spsk olie på panden og fordel olien. Hæld cirka 60ml dejen på panden per pandekage. Bag, indtil pandekagen hæver sig en smule og danner bobler på toppen, omkring 3-4 minutter. Vend og bag færdig på den anden side, indtil bunden er gyldenbrun, cirka et minut til.

5. Gentag med den resterende dej, og tilsæt 1 spsk olie mellem hver pandekage, hvis panden virker tør. Server straks med smør og ahornsirup.

Kandiseret Appelsinskal


– 2 store appelsiner, bunde og toppe skåret fra

– 800g sukker

– 700ml vand


1. Skyl appelsinerne grundigt. Skær fire snit på tværs af hver appelsin. Skrab appelsinkød og det hvide fra. Skær de 8 stykker skal i ½ cm tykke strimler. Lad strimlerne koge i en stor gryde med kogende vand 15 minutter. Hæld vandet fra, skyl, og hæld vandet fra igen.

2. Bring 600g sukker og 700ml vand i kog i en mellemstor gryde ved middel varme. Rør i gryden for at opløse sukkeret. Tilsæt skallen. Når vandet igen koger reduceres varmen; lad skallerne simre indtil de er meget bløde, omkring 45 minutter. Hæld siruppen fra.

3. Bland skallen med 200g sukker på en bageplade med kant, og spred strimlerne ud. Løft strimlerne fra sukkeret; overfør dem til et stykke folie. Lad skallerne tørre, cirka 1-2 dage.