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.

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.