Friends – Awareness Compassion Pancakes

Recipe Chocolate Chip Griddle Pancakes

You have to try these! They are easy to make, and taste incredible.

Chocolate Chip Griddle Pancakes

Ingredients

· 200g all-purpose flour

· 2 tbsp sugar

· 1/2 tbsp baking powder

· 1 tsp baking soda

· 1/2 tsp salt

· 350ml buttermilk

· 75ml whole milk

· 2 eggs, separated

· 40g butter, melted

· 200g chocolate chips·

· Coconut oil, for the griddle

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 along with the chocolate, and stir until just combined. Do not over mix.

3. Heat a griddle to medium heat.

4. Gently fold beaten egg whites into the batter.

5. Add a little coconut oil to the griddle. For each pancake, pour 60ml batter from the pitcher straight onto the hot griddle.

6. Flip the pancakes once bubbles form on the surface.

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

Red Velvet Griddle Pancakes with Cream Cheese Glaze

Is this almost a Christmas recipe? I don´t know, but I have to try it this weekend! Please do so as well!

Red Velvet Griddle Pancakes

Ingredients

· 130g all-purpose flour

· 3 tsp baking powder

· ½ tsp salt

· 2 tbsp sugar

· 1 tsp vanilla sugar

· 1 1/2 tbsp unsweetened cocoa powder

· 1 egg, beaten

· 180ml buttermilk

· 30g butter, melted

· 4 tsp red food coloring

· Butter, for the griddle

Directions

1. Sift flour, baking powder, salt, sugars, and cocoa powder into a large bowl.

2. Add in the egg, buttermilk, melted butter, and red food coloring, and stir the batter gently until combined; it should still have a few lumps in it.

3. Let the batter sit for 10-15 minutes, while you make the glaze.

4. Preheat a griddle to 160^oC. Grease it with butter. Once hot, add 60ml of the pancake batter. Flip the pancake once the first few bubbles start to break on the surface of the pancake. Take the pancake off the griddle once the other side is soft and pillowy. Repeat with the remaining batter.

5. Serve with the cream cheese glaze and powdered sugar.

Cream Cheese Glaze

Ingredients

· 60g cream cheese, softened

· 90g powdered sugar

· 2 tbsp milk

· ½ tsp vanilla sugar or extract

· Powdered sugar, for garnish

Directions

1. In a medium sized bowl, add all of the ingredients and blend until smooth and silky. Serve on top of the red velvet pancakes.

Recipe French Crepes

Inspired by Julia Child please enjoy the recipe for these amazing french crepes. Danish version below.

Ingredients

55g unsalted butter
250ml milk
250ml water
300g wheat flour
4 eggs
¼ tsp salt

Directions

Melt the butter in a pot. Place milk, water, flour, eggs, salt, and melted butter in a blender. Blend the batter until smooth, approximately 1 minute. Let the batter rest in the refrigerator for 2 hours.
Heat an electric crepe maker to medium-high. Lightly grease the pan with an oiled batter pad holder or oiled cloth. Pour a small amount of batter onto the pan and using a trowel spreader, distribute batter. Once the surface has dried, flip the pancake with a flat turner. Let it finish baking, approximately 10-15 seconds. Clean the pan in between crepes with the pad holder. Repeat with the remaining batter. Eat with butter and jam, or chocolate-hazelnut spread.

Franske Pandekager

Ingredienser

55g usaltet smør
250ml mælk
250ml vand
300g hvedemel
4 æg
¼ tsk salt

Fremgangsmåde

Smelt smørret i en gryde. Hæld mælk, vand, mel, æg, salt og smør i en blender. Blend dejen indtil den er ensartet, cirka 1 minut. Lad dejen hvile i køleskabet i 2 timer.
Varm en elektrisk crepe pande op ved middel-høj varme. Smør panden med en olieret klud. Hæld en lille mængde dej på panden og brug en dejspartel til at fordele dejen. Når overfladen er tør, vendes pandekagen med en paletkniv. Lad pandekagen bage færdigt, cirka 10-15 sekunder. Rengør panden med den olieret kluden imellem hver pandekage. Gentag med den resterende dej. Spis med smør og marmelade eller chokoladepålæg med hasselnødder.

Recipe Ricotta Pancakes

Try these Italien inspired Ricotta Pancakes with fresh lemon curd. And maybe tell me, what you would suggest to drink with these?

Ingredients

250g ricotta cheese
125g all-purpose flour
1/2 tsp baking powder
1 1/2 tbsp granulated sugar
1/4 tsp fine salt
175ml milk (not nonfat)
2 large eggs, separated
1/2 tsp vanilla extract
Butter, for cooking

Directions

1. If your ricotta contains a lot of liquid, set it in a fine mesh strainer to drain off excess liquid for about 30 minutes. If your ricotta seems fairly dry and compact, you can skip this step.

2. Whisk together flour, baking powder, sugar, and salt in a small bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate, larger mixing bowl. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.

3. Beat the egg whites with a handheld electric mixer until stiff. Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites with a spatula.

4. Heat a pan or griddle over medium-high heat. Melt a little butter on the pan, just enough to coat the surface. Pour a little batter onto the hot pan or griddle. Cook the pancakes until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook until golden. Repeat with the remaining batter. Serve immediately with lemon curd.

Lemon Curd

Ingredients

85g unsalted butter, softened at room temperature
200g granulated sugar
2 large eggs
2 large egg yolks
150ml fresh lemon juice
1 tsp grated lemon zest

Directions

1. In a large bowl, beat the butter and sugar with an electric mixer, about 2 minutes. Slowly add the eggs and yolks. Beat for 1 more minute. Mix in the lemon juice.

2. In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. Increase the heat to medium and cook, stirring constantly, until the mixture thickens, and reaches 77°C. Don’t let the mixture boil.

3. Remove the curd from the heat; stir in the lemon zest. Transfer the curd to jars. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator.

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)