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.
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.
Spiced White Chocolate Christmas Pancakes
Danish version below.
Ingredients
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
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
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
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)
Jetlag! Second night after returning from a week in San Fransisco. It is almost 4 AM. But I have this smile stuck on my face..
I had a great week in San Fransisco. Great company and amazing experiences. If you have never been? You must go!
The first morning after we arrived, we woke up at 3 AM, and decided to just make the best of it. So at 4 AM we went out for breakfast, and had pancakes of course. With strawberries – what a joy.
We walked for 3 hours; From Pier 1 to past pier 39.. Saw Pier 1:
Bay bridge
And sea lions
I love early mornings. It is peaceful, clear thoughts – and if you go for a walk, you see something new..
We did not get up at 4 AM every morning, but the rest of the week left me wanting nothing… The pictures will give you an idea:
And let´s not forget the pancakes! had a lot of those:
Last, but far from least; we took a helicopter ride! This is the fast version:
I guess now you know, why I have this smile stuck on my face.
San Fransisco was just “my” 4 AM – take time to watch these 8 minutes of lyrical origami about the 4 AM mystery:
If the video does not open – try this TED 4AM
I will try to get some sleep now…
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.
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!
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.
“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.”
Well she is not really “mine” but she is an amazing Pancake recipe composer, and Awareness Compassion Pancakes would not be the same without her!
One of my sources of inspiration when it came to starting this blog, and including recipes for Pancakes, was Natascha Lunddahl Bentley.
Natascha did an internship at my company a couple of years ago, and she is very dedicated to health, cooking and taking great pictures!
The recipes and pictures I use for the Afternoon Pancakes are all Natascha´s doing. And I love, what she is doing!
Natascha used to be an active blogger on Fahrenbite Contemporary cooking the Danish way – just look at her recipe for Cold Buttermilk soup for instance – it doesn´t get much better than that.
I hope that Natascha will find the time to blog again – and for now, I just truly enjoy having her as a Pancake Recipe Composer here on Awareness Compassion Pancakes.
Her next masterpiece is a recipe for traditional American Buttermilk Pancakes, that you will find on this blog friday the 8 th of May 2015.
How does Calorie-awareness affect what and how much you eat? Does it have any affect at all?
On my trip to California my travel companions and I had interesting experiences with calories, and the “in your face” listings of calories on menus.
When we arrived in California we all knew, that maintaining our weight would be a challenge. The concept of Vacation-fat is not strange to us, and it is a term widely used I Denmark.
Pretty fast we agreed on not mentioning the C-word. There should be no talk of calories! Not in the way that we would just eat without any thought to the consequences, but almost…
Staying unaware of the (huge) amount of calories in the (big) servings of food we where offered in restaurants and diners turned out to be a challenge we had not seen coming.
A lot of the menus we where handed had listings of calories on them. And even though we are all pretty well educated, and all work with health related issues and therefore have a lot of knowledge about nutrition – we where still surprised!
We where surprised at how many calories was actually in some of the servings! A breakfast containing 1200 – 1500 calories was not that uncommon. And knowing, that a woman of my size only needs about 2000 calories per day, that was a bit frightening.
But mostly I think we where surprised, at how these listings actually affected what we ate, and how much.
Needless to say, that calories are usually not something you find on Danish menus.
I personally chose the “Healthy alternative” when possible, and I usually did not eat everything on the plate. I also cut down on the in between meals, so that I would have enough calories to spend on the main meals.
I think, that my rationale was, that with the amount of calories being brought to my attention in this way, deciding to not mention the C-word, and dwelling on the calorie–unawareness, made no sense! There was a limit to how much denial I could get away with – even when visiting California.
As a result I made it through the week without gaining any weight. And I still had a good time, and ate a lot of good food. Including pancakes of course.
The opinions of my travel companions differed a little. One found that the listings of calories gave us an unhealthy focus on how much, and what, we ate. But all in all I think that we all used the information in a good way.
I should add, that in Denmark we are not used to serving sizes as big as the ones we saw in California! And also meals usually don´t contain such huge amounts of sugar, as Pancakes with syrup for instance. So should we have had to guess the amounts of calories in a serving, I think we would have underestimated quite a lot. Who would ever be able to guess the amount of calories tucked away in this nice serving of pancakes..
Do you have any comments or experiences in this area? Please share.
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;
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.
None of my guests had ever tried Dutch Pancakes before. They all liked them, and the syrup (stroop) and powdered sugar where a hit.
If you haven´t tried the recipe yet, I recommend you invite good friends and try them soon. With or without the eggs..
Awareness Compassion Pancakes 