Category: Recipes

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

Ingredients

·         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

 

Directions

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. 

Enjoy!

Recipe in Danish further down.

American Pancakes

Amerikanske kærnemælkspandekager

Ingredienser

·         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

Fremgangsmåde 

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.

Velbekomme!

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.

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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):

Ingredients

– 400g wheat flour

– 1 tsp salt

– 15g fresh yeast, or 5g dry yeast

– 750ml lukewarm milk

– 1 tsp sugar

– Butter

Directions

  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:

Pannenkoeken

Hollandske Pandekager — Pannenkoeken

Ingredienser

– 400g hvedemel

– 1 tsk salt

– 15g frisk gær eller 5g tørgær

– 750ml lunken mælk

– 1 tsk sukker

– Smør

Fremgangsmåde

  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.

Velbekomme!

Pancaking around Amsterdam #1

Arriving here quite hungry, Pancaking around the city was not the worst thing I could do.

And Pancaking that´s the right word to use, wouldn´t you say?

I think it describes what I am doing pretty well – but when I Googled the word I found out, that it is Urban slang for when a performer starts out well, but then ends his show really bad..

Hmm… Urban slang or not, I think I will continue to use the word in this other (and more positive) context.

So I took a taxi from the airport, and usually when I travel, I enjoy talking to taxi drivers. They know the city, and often have interesting stories to tell.

I asked him, if he could recommend a good place to eat pancakes in Amsterdam, and his first quick reply was; Pancakes are so easy to make yourself. You just need eggs, flour, milk and some salt. I asked if he sometimes put beer in the batter, and that made him look at me really funny and say; You put BEER in YOUR batter?

It was a nice taxi ride though, and he ended up looking in his Amsterdam Bible and recommend, that I tried pancakes at De Carrousel Pannenkoeken.

I often ask that question; What would YOU recommend – in restaurants, stores, taxis and in general when I talk to people. I find, that we all like to share, and I have seldom been disappointed, when I followed someone´s recommendation.

De Carrousel it was, and I had a great pancake with apple and cinnamon.

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Today I will continue pancaking around Amsterdam, eating more pancakes and also finding a good pan and some syrup (stroop) to bring back home.

I will keep you posted.

Recipe for Happiness?

Today is the International Day of Happiness, so the topic for my post seems given.

Since one of the categories here on my blog is Recipes, it made me think if there could be a recipe for Happiness?

If someone asked me, what would my recipe be then?

The first thing that sprung to mind was: Don´t take anything personally!

I got this Sentence of wisdom from Don Miguel Ruiz and his Four Agreements;

1. Be Impeccable with your Word

Speak with integrity. Say only what you mean. Avoid using the Word to speak against yourself or to gossip about others. Use the power of your Word in the direction of truth and love.

2. Don’t Take Anything Personally
Nothing others do is because of you. What others say and do is a projection of their own reality, their own dream. When you are immune to the opinions and actions of others, you won’t be the victim of needless suffering.

3. Don’t Make Assumptions
Find the courage to ask questions and to express what you really want. Communicate with others as clearly as you can to avoid misunderstandings, sadness and drama. With just this one agreement, you can completely transform your life.

4. Always Do Your Best
Your best is going to change from moment to moment; it will be different when you are healthy as opposed to sick. Under any circumstance, simply do your best, and you will avoid self-judgment, self-abuse, and regret.

Out of these four (wise) agreements, I find the second one to be the most important in regards to happiness – but they are all important, and if you keep them in mind, they will truly make a difference in your life.

So there! Put on the spot, this would be my recipe for happiness.

Recipe Traditional Danish Pancakes

Join me this Sunday for Afternoon Pancakes, by using this fantastic recipe for Traditional Danish Pancakes;

Ingredients

  • 200g wheat flour
  • 4-6 tbsp granulated sugar
  • 1/4 tsp salt
  • 1 tsp vanilla sugar
  • One pinch of cardamom
  • 2 tsp lemon juice
  • 500ml milk
  • 3 eggs
  • 50g butter

Directions

  1. Melt the butter in a crêpe pan, or other non-stick pan. Make sure it does not burn. Let the butter cool in the pan.
  2. Mix the dry ingredients in a big bowl. Add the milk, little by little and stir vigorously to get rid of any lumps. Add the eggs and stir. Add the butter and lemon juice, and stir well.
  3. Reheat the greased pan to medium-high. 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.
  4. Flip the pancake, once light brown edges are showing.
  5. Cook shortly, approximately 10 seconds on the other side.
  6. Place the cooked pancake on a plate, and cover with foil.

In Denmark we usually ad sugar and/or jam to the Pancake. We then roll it, and eat it with our fingers. Well, at least, that is how we did it, when I was a child. This Sunday for Afternoon Pancakes, I will let my guests choose, weather they will use a knife and fork, or eat with the childish joy of just using their fingers.

Enjoy!