Pancakes – Page 2 – Awareness Compassion Pancakes

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)

Ingredients

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

Directions

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

Ingredients

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

Directions

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

Ingredients

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

Directions

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.

Kærnemælkspandekager

Ingredienser

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

Fremgangsmåde

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

Ingredienser

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

Fremgangsmåde

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

Ingredienser

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

Fremgangsmåde

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.

Easter Pancakes?

Never heard of them! So let me suggest, that you make these amazing German Pancakes – Ofenpannkuchen – and then garnish them with easter treats.

I will try it out this easter, and let you know, how it turnes out.

Recipe (Danish version below)

Ofenpannkucken / German Pancakes

Ingredients

· 85g cold butter

· 6 eggs

· 225ml whole milk

· 125g wheat flour

· 1/2 tsp salt

Directions

1. Place a large oven-safe pan with the butter in a cold oven on the middle rack and heat the oven to 220C.

2. While the oven is heating, use an immersion blender to beat the eggs until bubbly, approximately 10 seconds.

3. Add the flour and salt to the bowl, and blend. Add the milk, and blend until there are no more lumps.

4. Once the oven is heated, make sure the melted butter covers the bottom of the pan and pour the batter gently into the pan. Bake the pancake for 20-25 minutes.

Serve the pancake with maple syrup, berries, and powdered sugar.

Ofenpannkucken / Tyske Pandekager

Ingredienser

· 85g smør

· 6 æg

· 225ml sødmælk

· 125g hvedemel

· 1/2 tsk salt

Fremgangsmåde

1. Stil et stort keramisk fad med smørret i en kold ovn på den midterste rille, og opvarm ovnen til 220C.

2. Imens ovnen varmes op, piskes æggene med en stavblender indtil bobler dannes, ca.10 sekunder.

3. Tilsæt mel og salt, og blend. Tilsæt mælk og blend dejen, til der ikke er flere klumper.

4. Når ovnen er opvarmet, så sørg for at det smeltede smør dækker bunden af fadet, og hæld dejen forsigtigt i. Pandekagen bages i 20-25 minutter.

Server pandekagen med ahornsirup, bær og flormelis.

Pancakes are Positive Psychology

For the last 6 months I have been studying positive psychology, and I now feel confident to say that Pancakes are in deed positive psychology in action.

Just think about it. Actually – just think about pancakes! Are you smiling a little? Feeling good?

My point! And let me elaborate.

The father of positive psychology, Martin Seligman, defines well-being as a construct with five measurable elements (PERMA) that count toward it:

Positive Emotion

Engagement

Relationships

Meaning and purpose

Accomplishment

You get ALL these elements, when you bake pancakes for someone.

Positive emotion

Just thinking about pancakes made you smile! Pancakes are comfort food, we make them because we feel good, and because it makes us feel good to eat them. The anticipation when we bake them is a positive emotion – and not only do we look forward to eating the pancakes, we enjoy the thought of sharing them, the thought of making someone else feel good, when we serve them these round cakes of happiness.

Engagement

Engagement is really about flow. It is a present moment, where we are challenged and our abilities are just enough to face that exact challenge. Flow is when we are deeply engaged in something, and loose track of time.

Baking pancakes is a state of flow – especially, when you bake the Danish or French crepes, that are thin, and where precision is needed to flip them without breaking them.

Making great pancakes require presence and focus. Flow.

Relationships

Pancakes are social food. We (almost?) always bake pancakes for another person or for a group. You bake pancakes for people you love, and you know, that someone baking you pancakes is an act of love.

Eating pancakes strengthen our sense of togetherness and makes us feel socially safe.

Pancakes are a part of every close relationship – or at least they should be. #lovetoshare

Meaning and purpose

What could be more meaningful than feeding yourself, and the people you love, great food? I suggest, that it is always meaningful to cook food, since we need food to survive – but in this case there is added meaning and purpose, because of the positive emotions, engagement and social benefit that comes with baking pancakes specifically.

Well-being is the purpose of pancakes.

Accomplishment

Just think of the huge stack of panckes you have baked – that sure feels like an accomplishment! I know, that it is not something that is going to change the world, but it sure feels like an accomplishment, when you put that last baked pancake on the plate. You feel content and proud in a good and non-selfish way.

Need I say more?

Pancakes are positive psychology in action. Now go bake!

Int. Pancake Day February 9, 2016

Are you ready for the International Pancake Day February 9 ?

Do you know, which pancakes to serve your guests?

I am leaning towards the Argentinian Pancakes – they look amazing!

Maybe you can get inspired, by looking at the recipes for:

If you have your own special recipe, please share it with us for inspiration.

Looking forward to a great International Pancake Day.

Recipe Argentinian Pancakes

Panqueques de Dulce de Leche

Maybe these are the pancakes you would want to serve on the International Pancake Day february 9 ?

Danish recipe below.

Dark Chocolate Sauce

Ingredients

· 160ml heavy whipping cream

· 120ml light corn syrup or glucose

· 45g dark brown sugar

· 15g non-sweetened cocoa powder

· ¼ tsp sea salt

· 65g 70% dark chocolate, chopped, divided in half

· 2 tbsp unsalted butter

· 1 tsp vanilla extract or vanilla sugar

Directions

1. In a little saucepan over medium-high heat, bring the cream, glucose, brown sugar, cocoa powder, salt and 50g of the chocolate to a boil. Reduce the heat to medium-low, and cook for 3-4 minutes, stirring occasionally.

2. Remove from the heat and stir in the remaining chocolate, the butter, and the vanilla, stirring until smooth. Let cool for 20 to 30 minutes before using. Store in a jar in the refrigerator for up to 2 weeks. To reheat, microwave for 30 seconds to 1 minute until it’s pourable but still thick.

Dulce de Leche

Ingredients

· 1 can sweetened, condensed milk

Directions

1. Preheat oven to 225°C and bring a large kettle of water to a boil.

2. Pour the contents of the can of sweetened, condensed milk into a shallow baking dish. Cover tightly with aluminum foil and place the baking dish in a large roasting pan. Place the roasting pan on an oven rack and pour boiling water into it, until the water reaches halfway up to the sides of the baking dish.

3. Bake in the middle of the oven for 2 hours.

4. Take the roasting pan out of the oven and leave it to cool to room temperature before removing the aluminum foil. Once the dulce de leche has cooled, stir until smooth. Can be stored tightly covered in the refrigerator for up to 3 weeks.

Panqueques / Argentinian Pancakes

Ingredients

· 170g wheat flour

· 2 tbsp sugar

· 1 tsp salt

· 4 eggs

· 2 egg yolks

· 340ml milk

· 120ml water

· Butter for the pan

Directions

1. Sift flour, sugar, and salt into a bowl. Add the eggs and egg yolks and beat using a hand mixer.

2. In a separate bowl, mix the milk with the water and slowly pour the milk into the flour. Beat well.

3. Heat a 6 inch non-stick pan up over medium-high heat and put a little piece of butter on the pan to melt. Add a scoop of pancake batter to the pan while tilting it in order to cover the pan’s surface. Bake until the edge turns low brown. Flip the pancake and let it bake for another 5-10 seconds. Repeat with the remaining batter. Is served rolled up with dulce de leche inside, and drizzled with chocolate sauce.

Mørk Chokoladesovs

Ingredienser

· 160ml 38% piskefløde

· 120ml glucose

· 45g brun farin

· 15g usødet kakaopulver

· ¼ tsk havsalt

· 65g 70% mørk chokolade, hakket

· 2 spsk usaltet smør

· 1 tsk vaniljeekstrakt eller vaniljesukker

Fremgangsmåde
1. I en lille gryde bringes fløde, glukose, brun farin, kakaopulver, salt og 50 g af chokoladen i kog ved middel-høj varme. Reducer varmen til middel-lav, og kog i 3-4 minutter under jævnlig omrøring.
2. Fjern gryden fra varmen og tilsæt den resterende chokolade, smør og vanilje. Rør i gryden indtil sovsen er glat. Lad den afkøle i 20 til 30 minutter, før den bruges. Kan opbevares i syltetøjsglas i køleskabet i op til 2 uger. Sovsen varmes op i 30 sekunder til 1 minut, indtil den kan hældes men stadig tyk.

Dulce de Leche

Ingredienser

· 1 dåse kondenseret mælk

Fremgangsmåde
1. Forvarm ovnen til 225°C og bring en stor kedel med vand i kog.
2. Hæld den kondenseret mælk i et lille, lavt fad. Læg et stykke aluminiumsfolie over, stram til, og placer fadet i en stor bradepande. Sæt bradepanden på nederste rille i ovnen og hæld det kogende vand ned i bradepanden, indtil vandet når halvvejs op på siden af fadet.
3. Bag midt i ovnen i 2 timer.
4. Tag forsigtigt bradepanden ud af ovnen og lad den køle af til stuetemperatur, før du fjerner aluminiumsfolien. Når dulce de lechen er afkølet, piskes den indtil den er glat. Kan opbevares i et syltetøjsglas i køleskabet i op til 3 uger.

Panqueques / Argentinske Pandekager

Ingredienser

· 170g hvedemel

· 2 spsk sukker

· 1 tsk salt

· 4 æg

· 2 æggeblommer

· 340ml mælk

· 120ml vand

· Smør til panden

Fremgangsmåde
1. Sigt mel, sukker og salt ned i en skål. Tilsæt æg og æggeblommer og pisk massen med en håndmikser.
2. I en anden skål blandes mælk og vand og hældes langsomt ned i massen. Pisk godt.
3. Varm en lille pande op ved middel-høj varme og sæt et lille stykke smør på panden og lad det smelte. Hæld en skefuld pandekagedej på panden, mens panden tiltes for at dække hele pandens overflade. Når kanten er brun, vendes pandekagen og bages i 5-10 sekunder. Gentag med den resterende dej. Serveres rullet med dulce de leche indeni, og chokoladesovs hældt op over.

Recipe Christmas Pancakes

Spiced White Chocolate Christmas Pancakes

Danish version below.

Ingredients

3 large eggs
115g wheat flour
3 tsp sugar
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1 tsp cardamom
1/2 tsp ground ginger
1/2 tsp ground white pepper
140ml milk
Pinch of salt
60g white chocolate chips
Butter for the pan

Directions

1. Separate the eggs, putting the whites into one bowl and the yolks into another.

2. Add the flour, sugar, baking powder, cinnamon, cardamom, ginger, white pepper and milk to the yolks and mix to a smooth thick batter.

3. Whisk the whites with the salt until they form stiff peaks. Fold into the batter.

4. Heat a non-stick pan with a little butter on to medium heat. Pour some of your batter into the pan, followed by approximately 10 white chocolate chips, and fry for a couple of minutes until it starts to look golden and firm. Loosen the pancake with a spatula and flip the pancake over. Continue frying until the bottom side is golden. Repeat with the remaining batter. Serve immediately with cherry Kirsch sauce.

Cherry Kirsch Sauce

Ingredients

650g frozen pitted cherries
70g granulated sugar
80ml water
2 tsp cornstarch
2 tbsp Kirsch or brandy
1/2 tsp vanilla extract or vanilla sugar
Pinch of salt

Directions

1. Stir together cherries, sugar, cold water, and cornstarch in a medium saucepan. Cook over medium-low heat, stirring often, 12 to 15 minutes or until thickened.

2. Remove from heat, and stir in Kirsch, vanilla, and salt. Cool completely (about 1 hour).

Krydrede Julepandekager med Hvid Chokolade

Ingredienser

3 store æg
115g hvedemel
3 tsk sukker
1 1/2 tsk bagepulver
1 1/2 tsk kanel
1 tsk kardemomme
1/2 tsk stødt ingefær
1/2 tsk stødt hvid peber
140ml mælk
Knivspids salt
60g små hvide chokoladeknapper
Smør til panden

Fremgangsmåde

1. Del æggene, og hæld æggehviderne i en skål og æggeblommerne i en anden skål.

2. Hæld mel, sukker, bagepulver, kanel, kardemomme, ingefær, hvid peber og mælk i skålen med blommerne og pisk indtil dejen er tyk og ensartet.

3. Pisk æggehviderne let stive med saltet og fold æggehviderne i dejen.

4. Varm en slip-let pande op med lidt smør på over middel varme. Hæld lidt af dejen på panden, efterfulgt af ca. 10 chokoladeknapper, og bag i et par minutter indtil den ser gylden og fast ud. Vend pandekagen og bag indtil undersiden er gylden i farven. Gentag med den resterende dej. Server med det samme med kirsebær Kirsch sovs.

Kirsebær Kirsch Sovs

650g frosne, udstenede kirsebær
70g sukker
80ml vand
2 tsk Maizena
2 spsk Kirsch
1/2 tsk vaniljeekstrakt eller vaniljesukker
Knivspids salt

Fremgangsmåde

1. Kirsebær, sukker, vand og Maizena bringes i kog i en mellemstor gryde ved middel-lavt blus. Rør ofte, og lad sovsen simre i 12 til 15 minutter, eller indtil den er tyk.

2. Tag gryden af blusset og tilsæt Kirsch, vanilje og salt. Køl sovsen helt ned (ca. 1 time)

Recipe Spanish Pancakes (Frixuelos)

Frixuelos – Spanish Pancakes

Danish version below.

Ingredients

400ml milk
180g wheat flour
3 eggs
2 tbsp sugar
½ tsp white vinegar
½ tsp salt
1 tbsp Anís del Mono (optional)
Vegetable or canola oil, for coating the pan

Directions

In a large bowl, combine the milk and eggs. Use an immersion blender to beat the mixture for approximately 10 seconds. Add the flour, sugar, salt, vinegar and Anís del Mono, and beat.
Preheat a crêpe pan over medium-high heat. Pour a little oil on the pan. While tilting the pan, pour batter onto the pan to thinly and evenly cover the entire surface. When the edges turn golden, flip the pancake, and brown the other side. Place the pancake on a plate. Sprinkle with a little granulated sugar. Repeat with the remaining batter.
Serve with orange slices, and apple compote, fruit preserves, or egg custard.

Apple Compote

Ingredients

4 large Pink Lady apples, peeled, cored, and cubed
250ml water
5 tbsp granulated sugar
¼ tsp ground cinnamon
1/8 tsp ground nutmeg
Pinch salt
½ tsp cornstarch

Directions

In a large saucepan, combine water, sugar, cinnamon, nutmeg, and salt, and bring to a boil. Let the mixture boil for 5 minutes. Add the apples and simmer for about 20 minutes, until the apples are very tender.
Pour the liquid into a small saucepan and add the cornstarch. Stir well to dissolve the cornstarch. Let the mixture simmer for a few minutes until it thickens. Combine with the apples.

Frixuelos – Spanske Pandekager

Ingredienser
• 400ml mælk
• 180g hvedemel
• 3 æg
• 2 spsk sukker
• ½ tsk eddike
• ½ tsk salt
• 1 spsk Anis del Mono (valgfrit)
• Mad- eller rapsolie, til bagning

Fremgangsmåde

1. Mælk og æg hældes i en stor skål. Med en stavblender blendes blandingen i ca. 10 sekunder. Tilsæt mel, sukker, salt, eddike og Anis del Mono, og blend.
2. Varm en crêpe pan op ved mellem til høj varme. Hæld lidt olie på panden. Imens panden tiltes hældes et tyndt lag dej på panden. Når kanten er brunlig vendes pandekagen og brunes på den anden side. Læg pandekagen på en tallerken. Drys med lidt sukker. Gentag med den resterende dej.
3. Server pandekagerne med appelsinskiver og æblekompot, frugtmarmelade eller kagecreme.

Æblekompot

Ingredienser

4 store Pink Lady æbler, skrællet og skåret i tern
250ml vand
5 spsk sukker
¼ tsk stødt kanel
1/8 tsk stødt muskatnød
1 knivspids salt
½ tsk majsstivelse

Fremgangsmåde

I en stor gryde blandes vand, sukker, kanel, muskatnød og salt og bringes i kog. Lad blandingen koge i 5 minutter. Tilsæt æbler og lad blandingen simre i ca. 20 minutter, indtil æblerne er meget møre.
Hæld væsken i en lille gryde og tilsæt majsstivelse. Rør godt rundt for at opløse majsstivelsen. Lad blandingen simre i et par minutter, indtil den bliver tykkere. Hæld siruppen over æblerne.

Recipe Pancake Cake (Mille Crepe Cake)

The second Sunday of October I will host the first Afternoon Pancake event of season II, and serve Pancake Cake, also called Mille Crepe Cake . Please join me, and try this great recipe (Danish version below):

Mille Crepe Cake

Ingredients

Crêpe Batter

6 tbsp butter
750ml milk
6 eggs
200g wheat flour
7 tbsp granulated sugar
One pinch of salt

Pastry Creme Filling

1 egg
1 tbsp wheat flour
2 tbsp granulated sugar
1 tbsp cornstarch
250ml milk
1 tsp vanilla extract or vanilla sugar
1 tsp hot water
2 tbsp heavy cream, whipped

Directions

Crêpe Batter

In a small pan, melt the butter until lightly browned. Remove from heat and set aside.
In a separate, small pan, warm the milk until steaming. Remove from heat and allow to cool slightly.
Using your hand mixer at low speed, mix the eggs, flour, sugar, and salt in a large bowl. Slowly add in the milk and browned butter. Refrigerate the batter in an airtight container for several hours, or overnight.

Pastry Creme Filling

In a small bowl, add egg, flour, sugar, and cornstarch. Beat until smooth.
In a saucepan over low heat, bring milk to a simmer. Immediately remove from heat and slowly whisk the milk into the egg mixture. Return all ingredients to the saucepan, while constantly stirring, until thickened and just comes to a boil.
Remove the saucepan from the heat. Add vanilla and hot water. Stir until dissolved into the mixture. Set aside to cool until firm.
When the pastry creme has cooled, fold in the whipped cream.
Refrigerate until thick, preferably overnight.

Preparation

Ingredients

Crêpe Batter (see recipe above)
Pastry Creme Filling (see recipe above)
500ml heavy cream
1 tbsp granulated sugar
Powdered sugar
Fresh berries

Directions

The day before making and assembling the cake, prepare the crêpe batter and the pastry creme filling. Refrigerate.
Line baking sheets with parchment paper.
Heat up a non-stick crêpe pan to medium-low. Hold the pan at an angle with one hand and pour the batter into the pan with the other. Move the pan slowly in a circular movement to evenly distribute the batter. Flip the crêpe, once light brown edges are showing. Cook shortly, approximately 5 seconds on the other side. Remove the cooked crêpe onto a prepared baking sheet to cool. Do not stack the crêpes on top of each other. Repeat this process with the remaining batter.
Whip the heavy cream with the granulated sugar. Remove the pastry creme filling from the refrigerator and gently fold the whipped cream into the pastry creme filling.

Assembling the Cake

Place one crêpe on a large cake plate.
With a small spatula, completely cover the crêpe with a thin layer of the pastry creme filling.
Cover with another crêpe and repeat covering with the pastry creme filling until you have reached approximately 20 layers. The 20th crepe will be the last or top layer.
Refrigerate the cake for a minimum of 2 hours. Allow to stand at room temperature for 15 to 30 minutes before serving. Dust with powdered sugar and fresh berries.

Pandekagekage

Ingredienser

Pandekagedej

6 spsk smør
750ml mælk
6 æg
200g hvedemel
7 spsk sukker
1 knivspids salt

Kagecreme

1 æg
1 spsk hvedemel
2 spsk sukker
1 spsk majsstivelse
250ml mælk
1 tsk vaniljeextrakt eller vaniljesukker
1 tsk kogende vand
2 spsk pisket fløde

Fremgangsmåde

Pandekagedej

Smelt smørret på en lille pande. Tag panden af varmen, og sæt til side.
Varm mælken i en anden lille pande indtil den damper. Tag panden af varmen og lad den køle lidt ned.
Med en håndmixer blandes æg, hvedemel, sukker og salt i en stor skål. Tilsæt mælken og den smeltet smør langsomt. Stil skålen i køleskabet i flere timer eller til næste dag.

Kagecreme

Bland æg, hvedemel, sukker og majsstivelse i en lille skål. Pisk indtil dejen er ensartet.
Ved svag varme varmes mælken op i en lille gryde indtil den simrer. Fjern gryden fra blusset og hæld langsomt mælken op i æggeblandingen. Hæld alle ingredienserne tilbage i gryden, og pisk konstant indtil massen er blevet tykkere og lige koger.
Fjern gryden fra blusset. Tilsæt vanilje og kogende vand. Pisk indtil cremen er ensartet. Sæt den til side, indtil den er afkølet og fast.
Når cremen er kølet ned foldes flødeskummet i.
Stil i køleskabet indtil den er tyk, helst til dagen efter.

Forberedelse

Ingredienser

Pandekagedej (se opskrift ovenfor)
Kagecreme (se opskrift ovenfor)
500ml fløde
1 spsk sukker
Flormelis
Friske bær

Fremgangsmåde

Dagen før kagen laves forberedes pandekagedejen og kagecremen. Sæt begge i køleskabet.
Læg bagepapir på bageplader.
Varm en pandekagepande op ved mellem til lav varme. Når smørret er smeltet tiltes panden med den ene hånd mens dejen hældes på panden med den anden. Bevæg panden langsomt i en cirkelbevægelse for at fordele dejen. Vend pandekagen, når kanten er gyldenbrun. Brun kort på den anden side, ca. 5 sekunder. Læg pandekagen til afkøling på bagepapiret. Læg ikke pandekagerne ovenpå hinanden. Gentag med den resterende dej.
Pisk fløde og sukker. Tag kagecremen ud af køleskabet og fold forsigtigt piskefløden i kagecremen.

Samling af kagen

Placer en pandekage på et stort pandekagefad.
Fordel et tyndt lag kagecreme på pandekagen med en lille spatel.
Læg en anden pandekage ovenpå og fortsæt med at fordele et lag kagecreme, indtil der er ca. 20 lag. Den 20. pandekage er det øverste lag.
Sæt kagen i køleskabet i mindst 2 timer. Lad kagen stå ved stuetemperatur i 15-30 minutter før den serveres. Drys flormelis over kagen og læg bær på.

4 AM

Jetlag! Second night after returning from a week in San Fransisco. It is almost 4 AM. But I have this smile stuck on my face..

I had a great week in San Fransisco. Great company and amazing experiences. If you have never been? You must go!

The first morning after we arrived, we woke up at 3 AM, and decided to just make the best of it. So at 4 AM we went out for breakfast, and had pancakes of course. With strawberries – what a joy.