Recipe Bacon Pancakes

Bacon Pancakes



250g all-purpose flour

65g sugar

1/2 tsp salt

1/4 tsp ground cardamom 

2 tsp vanilla sugar

800ml milk

6 eggs

100ml beer (any pale lager, such as Heineken, Budweiser, Tuborg Pilsner)

100g melted butter

150g bacon, fried on a pan and cut into smaller pieces

3 tbsp melted bacon fat


1. Mix the dry ingredients in a large bowl. Pour the milk into the bowl and stir until all lumps are gone. Add two eggs at a time, and mix well. Add the beer to the batter and stir once more. Finally, add the melted butter, bacon fat, and bacon pieces and mix. 

2. Heat a small non-stick pan with a little butter over medium-high heat. 

3. Pour enough batter on the pan to cover the surface with a thin layer but without having to tilt the pan to distribute. Turn the pancake once the bottom side is golden brown. Bake the pancake on the second side. Repeat with the remaining batter.  

4. Serve the pancakes with maple syrup, whipped cream, and bananas. 

Recipe Marzipan & Cinnamon Christmas Crepes


– 200g all-purpose flour

– 45g granulated sugar

– 1/2 tsp salt

– 1/2 tsp cinnamon

– 4 eggs

– 250ml whole milk

– 100g grated marzipan

– 150ml beer (any pale lager, such as Heineken, Budweiser, Tuborg Pilsner)

– 100g butter

– Extra butter, for the pan



1) Melt the butter in a non-stick crepe pan. Take the pan off the heat.

2) In a large bowl, mix flour, sugar, salt, cinnamon, eggs, milk, and marzipan until there are no more lumps. Add the melted butter and beer and stir until just incorporated.

3) Heat up the crepe pan over medium-high heat. Add a little butter, and about 80ml 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. 

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


·         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


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 160oC. 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


·         60g cream cheese, softened

·         90g powdered sugar

·         2 tbsp milk

·         ½ tsp vanilla sugar or extract

·         Powdered sugar, for garnish


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.

French Crepes_edited-1


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


  1. 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.
  2. 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


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


  1. 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.
  2. 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?

Ricotta Pancakes


  • 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


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


  • 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


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.

Recipe Campfire Pancakes

Campfire Beer and Candied Orange Peel Pancakes (Danish version below)

You mix all the dry ingredients at home, at at the campfire you just add beer. Campfire shake-and-bake pancakes. Enjoy!

Campfire Beer Orange Pancakes


– 500g all-purpose flour

– 50g granulated sugar

– 1 tbsp baking powder

– 2 ½ tsp baking soda

– 2 tsp salt

– 75g candied orange peel, finely chopped

– 2 tbsp ground flaxseeds

– 900ml beer (any pale lager, such as Heineken, Budweiser, Tuborg Pilsner)

– Oil, for the pan


1. Using a funnel, pour flour, sugar, baking powder, baking soda, salt, chopped candied orange peel, and ground flaxseeds into a large plastic bottle (2.5L or 3L) with a screw lid and a wide mouth. Shake until well combined. Store until needed.

2. Heat a cast iron skillet over medium heat on a camping stove or over a campfire fitted with a grilling grate. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot.    

3. Pour the beer into the bottle, screw the lid on, and shake until moistened. Don’t overmix. The batter should be lumpy. Let the batter sit a few minutes before using.

4. Add 1 tbsp oil to the pan and swirl to coat. Ladle about 60ml batter into the pan for each pancake. Cook until pancakes rise slightly and form lots of bubbles on top, about 3 to 4 minutes. Flip and cook on the other side until bottoms are golden brown, about another minute.

5. Repeat with the remaining batter, adding 1 tbsp oil between batches if the pan seems dry. Serve immediately with butter and maple syrup.


Candied Orange Peel 


– 2 large oranges, bottoms and tops cut off

– 800g granulated sugar

– 700ml water


1. Wash the oranges thoroughly. Cut peel on each orange into 4 vertical segments. Remove each segment (including white pith) in one piece. Cut into ½ cm-wide strips. Cook in large pot of boiling water 15 minutes; drain, rinse, and drain again.

2. Bring 600g sugar and 700ml water to a boil in medium saucepan over medium heat, stirring to dissolve sugar. Add peel. Return to a boil. Reduce heat; simmer until peel is very soft, about 45 minutes. Drain.

3. Toss peel and 200g sugar on rimmed baking sheet, separating strips. Lift peel from sugar; transfer to sheet of foil. Let stand until coating is dry, 1 to 2 days.


Pandekager med Øl og Kandiseret Appelsinskal over Bål


– 500g hvedemel

– 50g sukker

– 1 spsk bagepulver

– 2½ tsk natron

– 2 tsk salt

– 75g kandiseret appelsinskal, finthakket

– 2 spsk mallet hørfrø

– 900ml øl (Pilsner)

– Olie, til panden


1. Hæld ved hjælp af en tragt mel, sukker, bagepulver, natron, salt, hakket kandiseret appelsinskal og hørfrø i en stor plastflaske (2,5 til 3L) med et skruelåg og en bred mund. Ryst flasken for at blande ingredienserne. Opbevar indtil brug.

2. Varm en pande i støbejern op ved middel varme på en grillrist over et lejrbål. Test for at se, om panden er varm nok ved at hælde et par dråber koldt vand på panden: Hvis vandet hopper og sprutter er panden klar til brug; hvis det fordamper øjeblikkeligt er panden for varm.

3. Hæld øllet i flasken, skru låget på og ryst indtil dejen er våd. Ryst ikke i for lang tid. Dejen bør være klumpet. Lad flasken stå et par minutter, før du burger den.

4. Tilsæt 1 spsk olie på panden og fordel olien. Hæld cirka 60ml dejen på panden per pandekage. Bag, indtil pandekagen hæver sig en smule og danner bobler på toppen, omkring 3-4 minutter. Vend og bag færdig på den anden side, indtil bunden er gyldenbrun, cirka et minut til.

5. Gentag med den resterende dej, og tilsæt 1 spsk olie mellem hver pandekage, hvis panden virker tør. Server straks med smør og ahornsirup.

Kandiseret Appelsinskal


– 2 store appelsiner, bunde og toppe skåret fra

– 800g sukker

– 700ml vand


1. Skyl appelsinerne grundigt. Skær fire snit på tværs af hver appelsin. Skrab appelsinkød og det hvide fra. Skær de 8 stykker skal i ½ cm tykke strimler. Lad strimlerne koge i en stor gryde med kogende vand 15 minutter. Hæld vandet fra, skyl, og hæld vandet fra igen.

2. Bring 600g sukker og 700ml vand i kog i en mellemstor gryde ved middel varme. Rør i gryden for at opløse sukkeret. Tilsæt skallen. Når vandet igen koger reduceres varmen; lad skallerne simre indtil de er meget bløde, omkring 45 minutter. Hæld siruppen fra.

3. Bland skallen med 200g sukker på en bageplade med kant, og spred strimlerne ud. Løft strimlerne fra sukkeret; overfør dem til et stykke folie. Lad skallerne tørre, cirka 1-2 dage.

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)


  • 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

Buttermilk Rhubarb Mascarpone 


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


  • 175g mascarpone cheese
  • 250ml cold heavy whipping cream
  • 2 tbsp honey
  • 1 tsp vanilla extract or vanilla sugar


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


  • 500g fresh rhubarb, cut into 1cm pieces
  • 150g granulated sugar
  • 60ml water
  • 250g fresh strawberries, hulled, halved


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.



  • 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


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


  • 175g mascarpone ost
  • 250ml koldt piskefløde
  • 2 spsk honning
  • 1 tsk vaniljeekstrakt eller vaniljesukker


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


  • 500g frisk rabarber, skåret i 1cm tykke stykker
  • 150g sukker
  • 60ml vand
  • 250g friske jordbær, stilk skåret fra og halveret


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.

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


·         85g cold butter

·         6 eggs

·         225ml whole milk

·         125g wheat flour

·         1/2 tsp salt


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


·         85g smør

·         6 æg

·         225ml sødmælk

·         125g hvedemel

·         1/2 tsk salt


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



Meaning and purpose


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 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.


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.


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.

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Need I say more?

Pancakes are positive psychology in action. Now go bake!



Pledge to Pancake!

Today is The International Pancake Day. I hope, that you will pledge to pancake!

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If you have time to invite friends over and bake pancakes yourself, you will find recipes to inspire you on this blog.

If you are not inviting anyone –  find a place to grab a pancake on your way.

Just Pancake!

Have a great International Pancake Day everyone.