Your choice of pancakes

Season 1 of my Afternoon Pancakes has ended, and it has been a great pleasure. Which of the four pancake recipes did you prefer?

I asked my great team of Pancake loving friends, when we met to try the Icelandic Pancakes.


This season has offered 4 recipes, and a lot of joy and pleasure. The choice of pancakes are;

Danish Pancakes

Dansk Pandekage 1

Dutch Pancakes


American Pancakes

American Pancakes

Icelandic Pancakes

Icelandic Pancakes

We liked all 4 types of pancakes, but ended up with a tie between the American Buttermilk Pancakes and the Icelandic Pancakes as our favorites.

If you have not all ready tried all the recipes you really should. You won´t be disappointed I promise.

I look forward to a summer filled with sun, fun and good pancakes, and can´t wait til Season 2 of Afternoon Pancakes this fall.

Recipe Icelandic Pancakes

This Sunday I will host the fourth Afternoon Pancake event, and the theme is Icelandic Pancakes. Please join me, and try this great recipe (Danish version below):

Icelandic Ponnokukur


  •     180g wheat flour
  •     2 tbsp sugar
  •     1 tsp baking powder
  •     3/4 tsp salt
  •     1/2 tsp ground cardamom
  •     1/2 tsp grated nutmeg
  •     2 eggs
  •     400ml milk
  •     120ml heavy cream
  •     1 tsp vanilla extract
  •     Butter, for coating the pan


1. In a medium bowl, sift together the dry ingredients, and set aside. In another bowl, beat the eggs until smooth.

2. In alternating turns, add half of the flour mixture and half of the milk to the eggs, whisking until combined; repeat with the remaining flour and milk. Mix in the cream and vanilla. Refrigerate the batter for 30 minutes.

3. Preheat a crepe pan over medium-high heat. Rub with a stick of butter to lightly coat 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. Drop the pancake onto a plate. Repeat with the remaining batter.

Serve the pancakes with whipped cream and strawberry or blueberry jam.

Icelandic Pancakes

Islandske Ponnokukur


  •     180g hvedemel
  •     2 spsk sukker
  •     1 tsk bagepulver
  •     3/4 tsk salt
  •     1/2 tsk stødt kardemomme
  •     1/2 tsk stødt muskatnød
  •     2 æg
  •     400ml mælk
  •     120ml fløde
  •     1 tsk vaniljeextrakt
  •     Smør til panden


1. Si de tørre ingredienser sammen i en mellemstor skål. Pisk æggene til en ensformig masse i en anden skål. 

2. Tilsæt halvdelen af melblandingen og halvdelen af mælken til æggene, og pisk godt. Gentag med den resterende mel og mælk. Tilsæt fløden og vaniljeextrakten. Sæt dejen i køleskabet i 30 minutter.

3. Varm en pande op ved mellem til høj varme. Sæt lidt smør 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. Gentag med den resterende dej.      

Server pandekagerne med flødeskum og jordbær- eller blåbærsyltetøj.

Jeg har testet dem allerede – jeg kan love jer de er fantastiske!

Danish Design meets American Buttermilk Pancakes

Afternoon Pancakes #3 combined the great taste of American Buttermilk Pancakes with the aesthetic expression of Royal Danish Porcelain. 

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As you can see, I had made quite a tall stack of pancakes, trying to follow the good example of Rasmus Klump also known as Rasmus Lump. I grew up with the comic strip of Rasmus Lump, but never got to enjoy a stack of pancakes as tall as his. Yesterday came close.

Rasmus klump

The pancakes turned out great, and I served them with fresh berries and syrup. The fresh berries gave them a taste of summer.

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I found these pancakes to be the best ones yet! But more are still to come.

Wednesday I will travel to Iceland, and maybe find inspiration for another great recipe.

Recipe American Buttermilk Pancakes

This Sunday I will host the third Afternoon Pancake event, and the theme is American Pancakes. Please join me, and try this traditional recipe (Danish version below):

American Buttermilk Pancakes


·         375g wheat flour

·         3 tbsp sugar

·         1 tbsp baking powder

·         1 1/2 tsp baking soda

·         3/4 tsp salt

·         700ml buttermilk

·         125ml milk

·         3 eggs, separated

·         75g butter, melted



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 and stir until just combined. Do not over mix.

3. Heat a non-stick pan or griddle to medium-low heat.

4. Gently fold beaten egg whites into the batter. 

5. When the pan or griddle is hot, add a little butter and pour the batter from the pitcher straight onto the hot pan.

6. Flip the pancake once bubbles form on the surface and pop. 

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


Recipe in Danish further down.

American Pancakes

Amerikanske kærnemælkspandekager


·         375g hvedemel

·         3 spsk sukker

·         1 spsk bagepulver

·         1 1/2 tsk natron

·         3/4 tsk salt

·         700ml kærnemælk

·         125ml mælk

·         3 skilte æg

·         75g smeltet smør


1.     Bland mel, sukker, bagepulver, natron og salt sammen i en stor kande. Rør kærnemælk, mælk og æggeblommerne sammen i en anden beholder. Pisk æggehviderne stive med en håndmixer.

2.     Tilsæt smørret til mælkeblandingen ved konstant omrøring. Hæld denne blanding i kanden og rør, dog kun lige indtil de er blandet sammen. Det er vigtigt, at der ikke piskes for meget.

3.     Opvarm en pande eller “griddle” ved lav- til middelvarme.

4.     Fold forsigtigt aeggehviderne i dejen.

5.     Steg lidt smør på panden, når panden er varm, og hæld lidt dej fra kanden direkte ned på panden,

6.     Vend pandekagen, når bobler dannes på overfladen og springer.

7.     Bag pandekagen indtil den er gylden på den anden side.


Be sure to wear some flowers in your hair

In a couple of months I will visit San Francisco for the very first time and I can promise you, that I will make sure to wear some flowers in my hair.

This sunday I am hosting the third Afternoon Pancake event. The theme is American Pancakes, and I will serve them with fresh berries and maple syrup. If I am lucky maybe some of my guest will celebrate the beginning of summer, and wear flowers in their hair.

Flowers are such delicate and fragrant beings, and have been the inspiration for many artists, poets and mystics.

Looking at a flower can give you a sense of joy – raising your awareness and increasing your presence.

“Buddha is said to have given a “silent sermon” once during which he held up a flower and gazed at it.  After a while, one of those present, a monk called Mahakasyapa, began to smile.  He is said to have been the only one who had understood the sermon.  According to legend, that smile (that is to say, realization) was handed down by twenty-eight successive masters and much later became the origin of Zen.”

– Eckhart Tolle

There has been many interpretations as to the point Buddha was making; one is that things come and go (this too shall pass), another, that Buddha was trying to illustrate the concept of “suchness” – that things are just as they are, and a third, that an enlightened (ego-less) mind springs from our egoistic minds in the same way a lotus flower springs from pond muck.

We don´t have to agree on any of the interpretations – but I do hope, that you will wear flowers in your hair this sunday.

My amazing Pancake Recipe Composer 

Well she is not really “mine” but she is an amazing Pancake recipe composer, and Awareness Compassion Pancakes would not be the same without her!

One of my sources of inspiration when it came to starting this blog, and including recipes for Pancakes, was Natascha Lunddahl Bentley.

Natascha did an internship at my company a couple of years ago, and she is very dedicated to health, cooking and taking great pictures!

The recipes and pictures I use for the Afternoon Pancakes are all Natascha´s doing. And I love, what she is doing!

Natascha used to be an active blogger on Fahrenbite Contemporary cooking the Danish way – just look at her recipe for Cold Buttermilk soup for instance – it doesn´t get much better than that.


I hope that Natascha will find the time to blog again – and for now, I just truly enjoy having her as a Pancake Recipe Composer here on Awareness Compassion Pancakes.

Her next masterpiece is a recipe for traditional American Buttermilk Pancakes, that you will find on this blog friday the 8 th of May 2015.

Don´t mention the C-word!

How does Calorie-awareness affect what and how much you eat? Does it have any affect at all?

On my trip to California my travel companions and I had interesting experiences with calories, and the “in your face” listings of calories on menus.

When we arrived in California we all knew, that maintaining our weight would be a challenge. The concept of Vacation-fat is not strange to us, and it is a term widely used I Denmark.

Pretty fast we agreed on not mentioning the C-word. There should be no talk of calories! Not in the way that we would just eat without any thought to the consequences, but almost…

Staying unaware of the (huge) amount of calories in the (big) servings of food we where offered in restaurants and diners turned out to be a challenge we had not seen coming.

A lot of the menus we where handed had listings of calories on them. And even though we are all pretty well educated, and all work with health related issues and therefore have a lot of knowledge about nutrition – we where still surprised!

We where surprised at how many calories was actually in some of the servings! A breakfast containing 1200 – 1500 calories was not that uncommon. And knowing, that a woman of my size only needs about 2000 calories per day, that was a bit frightening.

But mostly I think we where surprised, at how these listings actually affected what we ate, and how much.

Needless to say, that calories are usually not something you find on Danish menus.

I personally chose the “Healthy alternative” when possible, and I usually did not eat everything on the plate. I also cut down on the in between meals, so that I would have enough calories to spend on the main meals.

I think, that my rationale was, that with the amount of calories being brought to my attention in this way, deciding to not mention the C-word, and dwelling on the calorieunawareness, made no sense! There was a limit to how much denial I could get away with – even when visiting California.

As a result I made it through the week without gaining any weight. And I still had a good time, and ate a lot of good food. Including pancakes of course.

The opinions of my travel companions differed a little. One found that the listings of calories gave us an unhealthy focus on how much, and what, we ate. But all in all I think that we all used the information in a good way.

I should add, that in Denmark we are not used to serving sizes as big as the ones we saw in California! And also meals usually don´t contain such huge amounts of sugar, as Pancakes with syrup for instance. So should we have had to guess the amounts of calories in a serving, I think we would have underestimated quite a lot. Who would ever be able to guess the amount of calories tucked away in this nice serving of pancakes..

2015-03-31 14.44.34

Do you have any comments or experiences in this area? Please share.

Afternoon Pancakes #2 – I confess to an egg.

Actually I confess to two eggs! Afternoon Pancakes was once again a pleasure – friends and pancakes are a combination that just can´t go wrong.

I do however confess to “pimping” the recipe with two eggs…

When I did a trial run on Friday, I found that the pancakes needed a little extra, when served “plain”, which means without anything cooked into them. So I simply added 2 eggs. It did the trick!

Baking these Dutch pancakes was a bit different, because of the fresh yeast that goes into them. It was fun to try, and worked great. Amazing to watch the yeast bubble in less than 10 minutes. Just look at this;

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I made 2,5 times the recipe for 7 people. There was 2 pancakes left over (no one held back), and Katrine got those to take home to her boyfriend, so that she wouldn´t have to bake her self.

2015-04-12 15.13.25 HDR

None of my guests had ever tried Dutch Pancakes before. They all liked them, and the syrup (stroop) and powdered sugar where a hit.

2015-04-12 15.17.05

If you haven´t tried the recipe yet, I recommend you invite good friends and try them soon. With or without the eggs..

Recipe Traditional Dutch Pancakes

This Sunday I will host the second Afternoon Pancake event, and the theme is Dutch Pancakes (Pannenkoeken). Please join me, and try this traditional recipe (Danish version below):


– 400g wheat flour

– 1 tsp salt

– 15g fresh yeast, or 5g dry yeast

– 750ml lukewarm milk

– 1 tsp sugar

– Butter


  1. Sift the flour and salt over a mixing bowl.
  2. In a separate bowl, let the yeast dissolve in some of the milk, and add the sugar. Let the bowl sit at room temperature until bubbles form, approximately 10 minutes.
  3. Make a well in the flour and add the yeast mixture. Using a hand mixer, stir until there are no more lumps.
  4. Add the remaining milk, little by little.
  5. Let the batter rest at room temperature for 1 hour.
  6. Melt 1/2 tsp butter in a pan. When the butter is sizzling, 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. The pancake should be thicker than a crêpe.
  7. Once the surface is no longer wet and the bottom is browned, flip the pancake.
  8. For plain pannenkoeken, let the pancake finish cooking until golden brown, approximately 20 seconds, and serve with stroop (thick syrup) and powdered sugar. For pannenkoeken with additional ingredients (savory or sweet), turn off the heat, add your ingredients (foods that need little cooking such as cheese should be added first and foods that need more cooking such as bacon and mushrooms should be added last), and spread about a spoonful of batter on top. Turn the heat back up. Once the bottom side is browned, flip the pancake again, and cook until done.       

Suggested Variations

  • Apple slices, cinnamon
  • Raisins, butter
  • Banana, whipping cream
  • Mixed fruits, whipping cream
  • Rum, whipping cream
  • Ham, cheese, onion
  • Ham, bacon, cheese, mushrooms, onions
  • Cheese, eggs

Danish version below this great picture:


Hollandske Pandekager — Pannenkoeken


– 400g hvedemel

– 1 tsk salt

– 15g frisk gær eller 5g tørgær

– 750ml lunken mælk

– 1 tsk sukker

– Smør


  1. Si mel og salt over en røreskål.
  2. Opløs gæren i lidt af mælken i en anden skål og tilsæt sukker. Lad skålen stå ved stuetemperatur, indtil der er bobler på overfladen, ca. 10 minutter.
  3. Lav en brønd i midten af melet  og tilsæt gæropløsningen. Blend dejen med en håndmixer til alle klumper er væk.
  4. Tilsæt resten af mælken, lidt efter lidt.
  5. Lad dejen stå ved stuetemperatur i en times tid.
  6. Smelt 1/2 tsk smør på en pande. 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. Pandekagen bør være en del tykkere end en crêpe.
  7. Vend pandekagen, når overfladen ikke længere er våd og bunden gylden.
  8. Hvis du ønsker en neutral pandekage bages den indtil den er gylden på undersiden, ca. 20 sekunder. Pandekagen serveres med stroop (tyk sirup) og flormelis. Hvis du ønsker at lave en pandekage med fyld, skal du slukke for pladen, hvorefter du kan tilsætte de ekstra ingredienser (ingredienser der ikke behøver at blive stegt længe som f.eks. ost bør tilsættes først og ingredienser der har brug for længere tid som f.eks. bacon og champignoner bør tilsættes til sidst), og fordele en skefuld dej over. Tænd for pladen igen. Når bunden er gylden, vendes pandekagen forsigtigt og bages indtil den er færdig.


Upside down in California

I love to travel! Meeting new people, seeing new places, getting inspired and having my world view challenged.

And of course; awareness, compassion and pancakes – makes every journey a joy.

This last week in California offered all that, and at more times than one, I felt like my world was turned upside down.

You know the feeling, when reality hits?

I experienced that, mentally, emotionally and physically – and it was a pleasure.

Anthony De Mello wrote (something like this) in one of his books: “We see the world as we are and not as it is.

We get caught up in our own view of everything, and run on autopilot!

But when we travel – we usually don´t get away with that. At least I don´t let myself get away with that.

For instance I had a nice little wakeup call, when we where looking at the stars one night, and I said out loud; “Something is wrong with the stars, the Big Dipper Constellation is turned upside down!”

Obviously nothing was wrong with the stars! I was just looking at them from a different angle on the other side of the world.

So there Camilla! Stop thinking that you are the center of the Universe.

I have nice little tales to tell about my week in California, and I will do so in the week to come.

For now some pictures to inspire:

San Juan Capistrano

2015-04-01 19.41.07

San Diego

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Manhattan beach

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Santa Monica Pier

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And did we have pancakes? Almost every day!

I will give you just one shot to make your mouth water – it os strawberry season in California;

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More to come. Love to share.