Lassen's 42nd Anniversary!

 

These are no ordinary pancakes–they are Danish Pancakes from the recipe file of Oda and Hilmar Lassen!  They look like crepes, but since they came from Denmark, they have their own Danish, Natural Food twist!

 

Like most pancakes, the ingredient list is pretty simple.  And like most of their recipes, you’ll need to go by the feel of things as much as by amounts!  I’ll give amounts here, but pay attention to the descriptions of what the batter should feel like.  This recipe is for 2-3 people.

• 3 organic, free-range eggs.  Hilmar taught me to do one egg per person, plus one more egg.  I found that when I had a bunch of teenaged boys to feed, I needed much more than that–2 eggs per person!
• 1 TBSP organic honey
• 1/4 tsp salt
• 2/3 cup organic whole wheat flour
• 2/3 cup organic unbleached white flour
• 2/3 cup organic milk (I used 2%)
• 2/3 cup water

Eggs, Honey, Salt

 

Beat the eggs and then add the honey and salt and mix.

 

 

Don’t be too concerned if the honey doesn’t blend into the eggs much.  When you add the rest of the ingredients it will get blended in just fine.

 

Add the flour a spoonful at a time until the dough is very thick and you think you can’t blend any more flour in.  Depending on how big your eggs are, you many have to add a little more or a bit less flour than what is stated on the ingredient list.

Add about 1/2 cup of milk and 1/2 cup of water.  Blend until smooth.  Add more milk and water until you have a very thin batter.  

 

The Danish way is lots of butter, but you can spray the pan with non-stick spray, if you’d like.  Heat the pan until quite hot.  The butter should brown.

 

Pour the batter in a thin stream onto the hot pan.  Tilt the pan at the same time to keep the batter thin on the pan.

 

Gently swirl the pan around to coat the pan with a thin sheet of batter.  Let the pancake cook until the batter is dry-looking and the edges are lightly browned.

 

Flip the pancake over and cook on the other side until slightly browned.  Place on a warm plate and cover with a lid while you make the rest of the pancakes.

 

Top with jam–I chose strawberry here–and whipped cream, if desired!  Roll the pancakes  and then enjoy!

 

 

Some in the family have Americanized these pancakes and eat them with maple syrup, but the true Danish way is with jam.

 

Yum!  These amounts made 8 large pancakes.

I found this idea for strawberry jam on Pinterest and decided to give it a try, since I’d like to reduce the amount of sugar I eat!

 

 

Put 2 cups of organic strawberries in a blender.

 

Add 2 TBSP organic chia seeds and 2 TBSP organic honey (to taste).

 

Blend!  If you’d like some chunks of strawberries, add them after blending.

 

 

Pour into clean containers, cover, and refrigerate overnight.  The chia seeds will thicken the berries and there is no need for pectin or lots of sugar.  This jam was delicious on the Danish Pancakes!  I had them for breakfast this morning!

 

Enjoy these easy but elegant pancakes for breakfast, a brunch, or even as a dessert!

 

Love,

 

Lassen’s