Towards the Light – Nordic Pancakes with Blood Orange & Aperol Compote

Nordic Pancakes w/ Blood Orange & Aperol Compote | My Blue&White Kitchen

Can I tell you an exciting piece of news? Okay, two. Number one: I graduated from university! (Finally. After 7 years it was about time.) Number two (and this is the one I'm currently most excited about): I'm gonna attend Marta's and Sanda's food photography and styling workshop in Portugal in May! I really have to thank my dear friend Jonna, an amazing knitter (she owns the coolest yarn store in whole Finland), photographer (yeh, multitalented), and creative soul, for asking me to join her in this adventure. I can't wait to eat delicious food (I'm looking at you, fresh seafood), drink wine, chat with people around the world, get inspired, learn, and enjoy the beautiful Portuguese coast. We're also gonna spend a couple of days in Lisbon, so I would be thankful for any tips on places to stay, eat, and see. Oh and places to find props. That would be awesome.

Nordic Pancakes w/ Blood Orange & Aperol Compote | My Blue&White Kitchen
Nordic Pancakes w/ Blood Orange & Aperol Compote | My Blue&White Kitchen
Nordic Pancakes w/ Blood Orange & Aperol Compote | My Blue&White Kitchen

May and Portugal are still a couple of months away but I can already feel the promise of spring in the air. The days are finally getting longer – at the moment 6 minutes every day. That's one hour in 10 days! I must say that this phenomenon of days getting shorter and then longer again still fascinates me. Every single year. I mean, I can't believe that last Sunday I was able to shoot in daylight well past 2pm. Crazy. There's still snow but I know we're moving towards the light, towards spring and summer. I guess that's called hope. At least to the Nordic definition of things.

But even if you don't live here up north and wittness the return of daylight in awe, there's also another reason to love late winter days. What I'm talking about is citrus fruit and blood oranges in particular! There are just a couple of weeks left of this glorious season, so make the most of it. My suggestion: these Nordic pancakes served with a superb blood orange compote that is flavored with Aperol and vanilla. Nordic pancakes are similar to French-style crêpes. A perfect Nordic pancake has a lacy, crispy edge – someone who masters this is highly respected in any Nordic country. Don't be afraid of frying thin pancakes or crêpes. It isn't as difficult as many believe; actually, I think that crêpes belong to the same food-that-people-are-afraid-to-make-without-any-rational-reason category as risotto and choux pastry. Once you get the hang of the frying technique, it's easier than making American pancakes. I promise. Oh and don't be fooled by the very first pancake of the batch – it almost always fails (but still tastes great).

Nordic Pancakes w/ Blood Orange & Aperol Compote | My Blue&White Kitchen
Nordic Pancakes w/ Blood Orange & Aperol Compote | My Blue&White Kitchen

Nordic Pancakes with Blood Orange & Aperol Compote

makes 12-15 pancakes, depending on size

If blood oranges aren't in season anymore, you can use oranges instead. In that case I would maybe add a grapefruit or two to the mix. Jam sugar is sugar that contains pectin as a gelling agent and is used to make preserves, such as jam. In the compote, I used jam sugar 1:3 to get a nice consistency but you may use normal sugar or 1:2 jam sugar instead if that's what you have on hand or are okay with a runnier compote. Furthermore, Aperol can be substituted with Campari, a similar type of Italian liqueur.


6 dl (2 ½ cups) milk, preferably whole milk
2 eggs
½ tsp fine sea salt
1 tsp granulated sugar
165 g (3 dl; 1 ¼ cups) all-purpose flour
3 tbsp melted butter, cooled
+ more butter for frying

for the compote:
about 1800 g (4 lb) blood oranges
6 tbsp 1:3 jam sugar
4 tbsp Aperol
½ vanilla bean, split lenghtwise & seeds scraped out

150 g crème fraîche (or sour cream), to serve
 

In a medium-sized bowl, combine the milk, eggs, salt, and sugar. Gradually, add the flour followed by the melted butter. Whisk until smooth. Let the batter rest at room temperature for 15 to 30 minutes. As the batter rests, bits of butter may rise to the surface. Don't worry; just give the batter a good whisk before frying.

Meanwhile, make the compote. First, segment the blood oranges. To do so, cut the top and bottom from the fruit and place it on a chopping board. Working from top to bottom following the curve of the fruit, cut away the skin and pith. A small and sharp knife comes most handy. Next, take the fruit in your hand and hold it over a medium-sized pot to catch the juices. Carefully, cut each inner segment away from the membrane and let the segments fall into the pot. Be careful to discard any white pith or seeds. Repeat with the remaining oranges.

Add the sugar and Aperol to the pot with the segments. Bring to a boil and simmer for about 2 minutes, or until segments have soften a bit. Strain the compote. Set the segments aside (don't throw them away!) and return the juices to the pot. Add the vanilla seeds and pod to the juices. Over medium heat, let the juices simmer uncovered for about 15 minutes, or until reduced and syrupy. Finally, add the reserved orange segments, stir, and set aside to cool.

To fry the pancakes, heat a frying pan over medium-high heat. Add a small knob of butter and a ladle of the batter; we're looking for a thin pancake, about 1 mm in thickness. As soon as the batter hits the pan, pick up the pan and swirl it, so that the batter completely covers the bottom of the pan. Fry until set and golden brown. Flip and fry until the other side is golden brown as well. Transfer fried pancakes to a plate and continue with the remaining batter. Add a small knob of butter between every other pancake.

Serve the pancakes with blood orange & Aperol compote and crème fraîche.


Nordic Pancakes w/ Blood Orange & Aperol Compote | My Blue&White Kitchen

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Hello Winter, old friend – Kaiserschmarrn

Kaiserschmarrn | My Blue&White Kitchen

Well hello winter, old friend! Seriously folks, can you believe it's already December? This fall has gone by so incredibly fast with a new job and exciting projects. I'm usually one of the first ones to begin with Christmas baking (so many favorite cookies plus new ones to explore) but I haven't baked a single batch yet. I will definitely change that this week - maybe with some Florentines dipped in dark chocolate? Or with a batch of last year's rose pistachio shortbread?

If you're looking for a great blog for the holiday season, you should definitely visit the Munich-based blog delicious:days – there isn't a single recipe I haven't loved and Nicky is as nuts as me when it comes to holiday baking (or food in general).

Kaiserschmarrn | My Blue&White Kitchen
Kaiserschmarrn | My Blue&White Kitchen

I'm so excited to share this recipe with you today. I've been dying to share it since last winter and now I finally am. Kaiserschmarrn is a kind of caramelized, fluffy Dutch baby that's torn into pieces, sprinkled with sliced almonds, dusted with powdered sugar, and served with fruit compote. It's especially popular in Austria, Southern Germany, and Switzerland, but it's apparently enjoyed in Eastern Europe as well. Kaiserschmarrn is one of the most delicious things I can imagine on cold winter days, especially after a day in the snow, and it's simply meant to be enjoyed in good company.

I experimented a lot to develop my favorite version and am more than happy with the result. According to my dad, it's the best Kaiserschmarrn he has ever eaten and I, although less experienced, can only say the same. It's a winner, a crowd-pleaser, a winter favorite. It's so delicious that I didn't even notice that I missed the final touch, a generous dust of powdered sugar, when frantically trying to photograph this babe in daylight; yeah, the days are getting ridiculously short up here and it's driving me crazy. But hey, maybe it would just be a shame to hide all that gorgeous golden brown under a layer of white sweetness.

Kaiserschmarrn is typically served with apple, plum, or apricot compote. To make a simple apple compote, core and peel a couple of apples and cut them into pieces. Melt a knob of butter and a couple of tablespoons of sugar in a pot over low heat. Add apple pieces, spices (such as cinnamon and clove), and 1 to 2 tablespoons of Calvados, apple juice, or water. Cover and cook over low heat, until apples are tender.

Kaiserschmarrn | My Blue&White Kitchen

Kaiserschmarrn

serves 3 to 4

Please read the recipe carefully before starting. Once the batter is in the pan and you turn it, there isn't much time to look at the recipe anymore. I like to serve it in a single, large pan, but you can make individual portions as well. You can definitely double the recipe. If you do, make it in a larger frying pan. Also, it won't be easy to turn a larger pancake in one piece but that doesn't really matter, as it will be torn into pieces anyway. So just do it.
 

3 tbsp rum
30 g (½ dl; ¼ cup) raisins

2 eggs (European size M; U.S. L), separated
1 ½ tbsp granulated sugar
½ tsp vanilla paste OR ½ vanilla bean, split lengthwise & seeds scraped out
pinch of fine sea salt
1,5 dl (⅔ cup) whole milk
55 g (1 dl; ½ cup minus 1 tbsp) all-purpose flour
15 g (1 tbsp) butter, for frying
15 g + 15 g (1 + 1 tbsp) butter, to caramelize
about ½ dl (¼ cup) sliced almonds
1 ½ tbsp powdered sugar, to caramelize

to serve:
powdered sugar, to finish
apple or plum compote
vanilla ice cream, if desired


Warm up the rum and soak the raisins for about 30 minutes. Drain and set aside.

In a small to medium-sized bowl, beat the egg whites until stiff. Tipp: the egg whites are done when you can turn the bowl upside down without making a mess in your kitchen ;)

In another bowl, cream the egg yolks, sugar, vanilla, and salt. Add milk and whisk until incorporated. Gradually, add the flour while whisking. Carefully fold in the egg whites with a silicone spatula. Don't mix the batter too much or it won't stay fluffy and light!

Heat a 26 cm (10") nonstick frying pan over medium heat and add 15 g/1 tbsp butter. Pour the batter into the frying pan and sprinkle soaked raisins on top. Fry for 10 to 18 minutes, or until the bottom is golden brown. You'll notice that the batter will rise, somewhat like a soufflé. When ready to turn, the batter is solid on the bottom.

Now comes the tricky part. With a good, flexible spatula, turn over the whole thing. If it breaks, don't worry; we'll soon tear it into pieces anyway. Fry it for 1–2 minutes, then start to break it into about 2,5 cm/1" pieces. Increase the heat to medium-high, add 15 g/1 tbsp butter, and fry for a couple of minutes turning the pieces every now and then, or until the pieces are golden brown all over. Add the remaining 15 g/1 tbsp butter and sliced almonds, and sprinkle with powdered sugar. Fry for about 1 minute, or until it's all nicely caramelized.

Dust with powdered sugar and serve warm with fruit compote of your choice.
...and vanilla ice cream cetainly isn't a bad idea either.


Kaiserschmarrn | My Blue&White Kitchen

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Fall Vibes – Plum Galettes

Plum Galettes | My Blue&White Kitchen

Fall is the time for new beginnings. Kids go back to school and their parents go back to work; thousands of students start at colleges and at universities eager to get to know new people, to learn, and to dream big. As nature is getting ready to face winter, we're getting back to the everyday routines or are just creating new ones. 

For me, this fall started with a new full-time job. I've really enjoyed my first weeks, although I've often feeled rather exhausted when getting back home. It's been a challenge to manage both work, the blog, and my free-time. It has meant to be kinder to myself, to endure unfinished projects, and the fact that I can't be at more than one place at a time. As much as I've liked my new work and getting to know my colleagues, I've also got into decorating my office (it's one of the most fun parts, right?). I'm still looking for a picture to hang on the wall and am dreaming of a succulent terrarium, one of RK design's gorgeous wall hangings, and/or a minimalistic swag wreath. But still, I think that already a pot or two of something green really makes the whole room feel cozy and welcoming. They fill the space with life.

Plum Galettes | My Blue&White Kitchen

Weekends are more important than ever. They're spend loading up batteries and forgetting about work stuff. I've spent as much time as possible in the woods and in the kitchen, as those are the places where I find peace. Those are the places where I feel connected to myself and to my surroundings. When I'm in the woods, the words of Terry Tempest Williams come to my mind: "To be whole. To be complete. Wildness reminds us what it means to be human, what we are connected to rather than what we are separated from." That women. If you haven't read her work, you should.

Plum Galettes | My Blue&White Kitchen
Plum Galettes | My Blue&White Kitchen

I've enjoyed roaming in the woods but sadly fall harvest doesn't look that good. Lingonberries are plenty and there are still wild blueberries to be picked. However, although chanterelles were plenty in summer, the woods are now short of mushrooms. I really hope that this will change soon! Maybe the weather will be more favorable in September and October; there are so many wild mushroom recipes that I'm eager to test and possibly share with you guys. Well, it's raining today, so I still have hope ;) Mushroom foraging trips are one of the best parts of fall.

At least there are plums (not in the woods but anyway)! Those juicy, delicious fellas are always worth waiting for; Zwetschgendatschi, plums with portwine, Kaiserschmarrn with plum compote (I hope to share the recipe with you this fall/early winter), rice porridge with caramelized, cinnamon-spiced plums... Gosh, how I cherish this season! So today, I want to share a recipe that's close to my heart. This galette is a long-time favorite; I've baked it every year for at least a decade. I still remember how I used to come back home from school only to find leftovers on the kitchen counter. I would reheat a slice and enjoy it with a dollop of whipped cream. It's a simple galette with a short ingredient list and easy to follow steps. The taste, however, is decadent. It's the kind of recipe I come back to again and again, that I share with family and friends, and that will surely be handed down through generations.

Please feel free to share your favorite plum recipes in the comment section below! One can never have too many.

Plum Galettes | My Blue&White Kitchen

P.S. I did a fun interview with the German Food & Travel magazine Speisen + Reisen this summer. I feel honoured to be featured in a 4-page-long (!) article as well as being able to share 5 recipes. The issue is out now, so be sure to get your copy! *crazyhappy*


Plum Galettes

makes 6 small or 1 large galette

for the crust
220 g (4 dl; 1  cups) all-purpose flour + more to dust
1 large pinch of fine sea salt
2 tbsp granulated sugar
150 g cold, unsalted butter, cut into cubes
4 tbsp ice cold water

for the filling
400 g plums, cut into 6-8 wedges
45 g (½ dl; 3  tbsp) granulated sugar

powdered sugar, to finish
whipped cream or vanilla ice cream, to serve


To make the crust
In a medium-sized bowl, combine the flour, salt, and sugar. With your fingers, quickly rub the butter into the dry ingredients until well incorporated and crumbly. The dough should now resemble coarse bread crumbs with plenty of pea-sized pieces of butter remaining. Add water gradually just until the dough holds together when pinched. Work as fast as possible to avoid over-working the dough. Alternatively, you can make the dough with a pastry cutting tool or in a food processor.

Form the dough into a disk and wrap in plastic. Refrigerate for at least an hour.


To assemble and bake
Preheat the oven to 180°C (355°F). Line a baking sheet with parchment paper. Set aside.

Lightly dust the chilled dough with flour. If you're making small galettes, cut the dough into 6 equally-sized portions. Roll the dough out on a well-floured work surface into about 3 mm (0.1") thick circles. If the dough cracks, don't worry; just pinch it back together. Transfer to the prepared baking sheet. Arrange the plum wedges in the centre and be sure to leave a 4–5cm (1.5–2") border. Fold up the edges.

Bake on the middle rack for about 40 minutes, or until edges are golden brown and the filling bubbles.

Dust with powdered sugar and serve warm or at room temperature with whipped cream or vanilla ice cream. I always reheat any leftovers; the flavors are so much better and the galette seems to simply melt in your mouth.


Plum Galettes | My Blue&White Kitchen

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Nordic Oven Pancake with Wild Blueberries

Nordic Oven Pancake | My Blue&White Kitchen

The last couple of weeks have been busy. To be more exact, I've been busy with life trying to spend as much time outdoors and with friends as possible (now that the weather finally turned as it's supposed to be in summer) and avoiding spending time on the computer or the phone. Summer is prescious and short here, so it always feels like one must make the most of these long days - we'll all miss them once darkness returns.

Nordic Oven Pancake | My Blue&White Kitchen
Nordic Oven Pancake | My Blue&White Kitchen

Picking a highlight of my summer isn't easy, but as some of you may have seen on Instagram, I spent a week in Finnish Lapland and Norway in the end of July. We had planned to hike the 55-km-long Hetta-Pallas trail but the weather was forecasted to be extremely rainy, so that we changed our plans on the very last minute and decided to head further north. Yeah, if there's one thing that I (once again) learned from this trip, it's that things don't always go as planned. But why should they? Often unplanned stops in life are the very best ones. And let me tell you, this trip was no exception. So after spending a day in the Pallas' fells, we drove to Saana, a glorious fell located only a couple of kilometres from the Norwegian border. The hike to the top of the Saana fell wasn't an easy one but definitely worth it. And oh Norwegia - it left us speechless and thankful for all the moments we had there. I've been traveling the world for quite a lot and feel absolutely confident saying that the scenery in Norway is one of the most stunning I've ever seen. I can't wait to discover this country even more.

Nordic Oven Pancake | My Blue&White Kitchen
Nordic Oven Pancake | My Blue&White Kitchen

Another highlight of this summer (every summer to be more exact) have been the countless hours spent picking Nordic berries in the forest. Especially wild blueberries, called bilberries, have grown in abundance this year. I've freezed some for later use, made jam, used them in baked goods, and enjoyed them both plain and as toppings for yogurt, ice cream, etc. These blue fellas are full of flavor and one can get quite addicted to them.

Today, I want to share a true childhood favorite with you: Nordic Oven Pancake. It's basically our version of a Dutch baby, baked on a baking sheet instead of a pan. I like when the center is barely set and still custardy making it an unresistable treat. Oven pancake is perfect when you're too lazy to make crêpes that require much more effort and time; the oven pancake batter is super easy and quick to make and your oven does most of the work. As the pancake itself isn't very sweet, the toppings are what truly makes this dish shine. You can top your slice with whatever you like - fresh berries and/or homemade jam are always a good choice but I also love to enjoy a slice with nothing more than granulated sugar. If you want to get wild and deliscious, add some whipped cream or an ice cream scoop or two.

Wishing you all wonderful late summer days! Enjoy.


Nordic Oven Pancake

makes 1 sheet (size: 39x32,5cm / 15,4"x12,8", measured from the bottom of the pan, excluding rims)

This is a true summer favorite with a custardy center. Be super careful when placing the sheet in the oven making sure not to splash any batter!

1 liter (4 ¼ cups) whole milk
3 tbsp granulated sugar
¾ tsp fine sea salt
4 eggs (European M; U.S. L)
30 g (2 tbsp) butter, melted
250 g (4 ½ dl; 2 cups minus 1 ⅔ tbsp) all-purpose flour


Preheat oven to 200°C (400°F). Line a rimmed baking sheet (at least 2 cm / ¾" deep) with parchment paper.

In a medium-sized bowl, mix together the milk, sugar, salt, eggs, and melted butter until well combined. Gradually add flour and mix until smooth. Let rest for about 30 minutes.

Pour batter into prepared baking sheet. The sheet will be filled to the rim with batter, so be extra careful when placing the sheet in the oven. Bake on the middle rack for 30 to 40 minutes, or until the top is golden brown with darker spots here and there and the bottom is golden brown. The batter will rise in the oven (and look like the Ural Mountains) but falls quickly after being removed from the oven.

Let cool down before serving, so that the center sets proberly. Serve cold or at room temperature with toppings of your choice.


Nordic Oven Pancake | My Blue&White Kitchen

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To Keep "In Shape" – Double Chocolate Muffins with Flaked Sea Salt & Dried Flowers

Double Chocolate Muffins with Flaked Sea Salt & Dried Flowers | My Blue&White Kitchen

Quite often I get asked how I keep "in shape" while I cook, bake, and eat so much. Moderation is of course one thing which I've also talked about here on the blog. It's something I actually don't have to do very consciously as it comes quite naturally to me. The other thing I usually mention is that I hardly ever eat any processed food and don't buy sweets and baked stuff (except croissants and ice cream). I make them at home. Craving pizza? I make it from scratch. Chocolate? Homemade chocolate cake it is. Partly this has to do with the fact that I just freakin' love standing in the kitchen. At least most of the time. Furthermore, we haven't a takeout culture here in Finland and, hence, there aren't that many places that offer great takeout food. And what about processed food? Well, it's primarily a question of personal preference. It doesn't taste good. Not to me at least. And because I live to eat rather than eat to live and because I basically belong to that range of people who rather skip a meal than eat something that's crap (not entirely sure how good a thing that is), I very rarely buy or eat any convenience food.

So yes, I eat butter, sugar, and meat. And yes, I love a good loaf of bread. I'm not following a special diet. I don't have a list of forbidden food. I eat. A lot. Occasionally, such as last week, I go and get a burger. But still, I'm eating (to my standards) pretty healthy and consciously and, thus, manage to stay "in shape". I know that eating this way doesn't come naturally to all of us. Many of us struggle. I struggle sometimes too.

So how to find balance? I'm afraid I don't have an answer to this question. I only have a couple of thoughts. Listen to your body. Listen to your mind. What do they, and ultimately you, crave? What makes them, and ultimately you, feel good? Be interested in what you put in your mouth. Think seasonally. Think locally. Discover. How does a fresh tomato that has grown in soil taste like? How does a simple soup made from scratch differ from a canned one? Trial and error. Get connected. Share. Gather in the kitchen and around the table. Create memories around food. Get back to the roots. Think simpler.

So what has this all to do with chocolate muffins? Well, they too were created because I 1) craved chocolate (the ultimate way to beat winter blues) and 2) knew that a chocolate bar or a bought chocolate muffin wouldn't do. Originally, I didn't plan to sprinkle dried flowers on top. But as I pulled the muffins out of the oven and saw the sun shining through the windows, I felt like dried flower petals would be perfect. A layer of white snow is still covering the fields and hills, but spring lingers in the air. There's light. There's hope.

Double Chocolate Muffins with Flaked Sea Salt & Dried Flowers | My Blue&White Kitchen

Double Chocolate Muffins with Flaked Sea Salt & Dried Flowers

makes 16–18 medium-sized muffins

This recipe can easily be halved. You can use whatever dried flowers you have on hand. I used a mix of hibiscus, elderflower, cornflower, lavender, orange blossom, thyme flower, viola, erica, and yarrow. The recipe calls for buttermilk. Should buttermilk not be easy to come by where you live, you can make your own: stir 1 tbsp lemon juice into 1 cup milk and let the mixture sit in room temperature for 5 to 10 minutes. The milk should now have thickened slightly and have small curdled bits in it. If you live in Scandinavia, you can use filmjölk.

2 tbsp cocoa powder
250 g (4 ½ dl; 2 cups minus 1 ½ tbsp) all-purpose flour
1 tbsp baking powder
½ tsp baking soda
¼ tsp fine sea salt
2 eggs
175 g (2 dl; ¾ cup plus 2 tbsp) granulated sugar
½ dl (1 cup) buttermilk
180 g bittersweet chocolate (70 % cocoa), melted & cooled 
90 g bittersweet chocolate (70 % cocoa), roughly chopped
115 g (1 stick) unsalted butter, melted & cooled to room temperature

flaked sea salt, to sprinkle on top
optional: dried flowers, to sprinkle on top


Preheat oven to 175°C (350°C).

In a medium bowl, combine cocoa powder, flour, baking powder, baking soda, and salt. Set aside.  Line the inside of 16 to 18 muffin cups with muffin liners.

In a stand mixer at high speed, beat the eggs and sugar until light and fluffy. Turn the speed to low, and gradually add buttermilk, melted butter, and melted chocolate. At this point, the batter may look curdled. Don't worry, it's normal. Add the flour mixture and mix until just combined.

Divide batter among muffin liners, filling each ¾ full. Top with coarsely chopped chocolate. Bake for 15–18 minutes or until a cake tester inserted near the center comes out clean.

Sprinkle with flaked sea salt and dried flowers of your choice.


Double Chocolate Muffins with Flaked Sea Salt & Dried Flowers | My Blue&White Kitchen

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