Recipes – Page 2 – Awareness Compassion Pancakes

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)

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 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!

Afternoon Pancakes #2 – I confess to an egg.

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..

Recipe Traditional Dutch Pancakes

This Sunday I will host the second Afternoon Pancake event, and the theme is Dutch Pancakes (Pannenkoeken). Please join me, and try this traditional recipe (Danish version below):

Ingredients

– 400g wheat flour

– 1 tsp salt

– 15g fresh yeast, or 5g dry yeast

– 750ml lukewarm milk

– 1 tsp sugar

– Butter

Directions

Sift the flour and salt over a mixing bowl.
In a separate bowl, let the yeast dissolve in some of the milk, and add the sugar. Let the bowl sit at room temperature until bubbles form, approximately 10 minutes.
Make a well in the flour and add the yeast mixture. Using a hand mixer, stir until there are no more lumps.
Add the remaining milk, little by little.
Let the batter rest at room temperature for 1 hour.
Melt 1/2 tsp butter in a pan. When the butter is sizzling, 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. The pancake should be thicker than a crêpe.
Once the surface is no longer wet and the bottom is browned, flip the pancake.
For plain pannenkoeken, let the pancake finish cooking until golden brown, approximately 20 seconds, and serve with stroop (thick syrup) and powdered sugar. For pannenkoeken with additional ingredients (savory or sweet), turn off the heat, add your ingredients (foods that need little cooking such as cheese should be added first and foods that need more cooking such as bacon and mushrooms should be added last), and spread about a spoonful of batter on top. Turn the heat back up. Once the bottom side is browned, flip the pancake again, and cook until done.

Suggested Variations

Apple slices, cinnamon
Raisins, butter
Banana, whipping cream
Mixed fruits, whipping cream
Rum, whipping cream
Ham, cheese, onion
Ham, bacon, cheese, mushrooms, onions
Cheese, eggs

Danish version below this great picture:

Hollandske Pandekager — Pannenkoeken

Ingredienser

– 400g hvedemel

– 1 tsk salt

– 15g frisk gær eller 5g tørgær

– 750ml lunken mælk

– 1 tsk sukker

– Smør

Fremgangsmåde

Si mel og salt over en røreskål.
Opløs gæren i lidt af mælken i en anden skål og tilsæt sukker. Lad skålen stå ved stuetemperatur, indtil der er bobler på overfladen, ca. 10 minutter.
Lav en brønd i midten af melet og tilsæt gæropløsningen. Blend dejen med en håndmixer til alle klumper er væk.
Tilsæt resten af mælken, lidt efter lidt.
Lad dejen stå ved stuetemperatur i en times tid.
Smelt 1/2 tsk smør på en pande. 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. Pandekagen bør være en del tykkere end en crêpe.
Vend pandekagen, når overfladen ikke længere er våd og bunden gylden.
Hvis du ønsker en neutral pandekage bages den indtil den er gylden på undersiden, ca. 20 sekunder. Pandekagen serveres med stroop (tyk sirup) og flormelis. Hvis du ønsker at lave en pandekage med fyld, skal du slukke for pladen, hvorefter du kan tilsætte de ekstra ingredienser (ingredienser der ikke behøver at blive stegt længe som f.eks. ost bør tilsættes først og ingredienser der har brug for længere tid som f.eks. bacon og champignoner bør tilsættes til sidst), og fordele en skefuld dej over. Tænd for pladen igen. Når bunden er gylden, vendes pandekagen forsigtigt og bages indtil den er færdig.

Velbekomme!

Recipe Traditional Danish Pancakes

Join me this Sunday for Afternoon Pancakes, by using this fantastic recipe for Traditional Danish Pancakes;

Ingredients

200g wheat flour
4-6 tbsp granulated sugar
1/4 tsp salt
1 tsp vanilla sugar
One pinch of cardamom
2 tsp lemon juice
500ml milk
3 eggs
50g butter

Directions

Melt the butter in a crêpe pan, or other non-stick pan. Make sure it does not burn. Let the butter cool in the pan.
Mix the dry ingredients in a big bowl. Add the milk, little by little and stir vigorously to get rid of any lumps. Add the eggs and stir. Add the butter and lemon juice, and stir well.
Reheat the greased pan to medium-high. When the butter is sizzling, 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 pancake, once light brown edges are showing.
Cook shortly, approximately 10 seconds on the other side.
Place the cooked pancake on a plate, and cover with foil.

In Denmark we usually ad sugar and/or jam to the Pancake. We then roll it, and eat it with our fingers. Well, at least, that is how we did it, when I was a child. This Sunday for Afternoon Pancakes, I will let my guests choose, weather they will use a knife and fork, or eat with the childish joy of just using their fingers.

Enjoy!