Afternoon Pancakes – 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.

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.

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;

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

Ingredients

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

Directions

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.

Islandske Ponnokukur

Ingredienser

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

Fremgangsmåde

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.

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.

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

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

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.

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!

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.