Icelander recipe
How to make Icelandic pancakes
Pönnukökur
All of Iceland
Very thin pancakes, smaller than French crêpes, served either rolled up with sugar or folded into triangles with jam and whipped cream. They are a favourite at family coffee parties and on special days such as the First Day of Summer and the national day.
Ingredients
- 250 g plain flour
- 2 tablespoons sugar
- Half a teaspoon baking soda
- A pinch of salt
- 2 eggs
- About 500 ml milk
- 1 teaspoon vanilla extract
- 50 g butter, melted, plus a little for the pan
- Sugar, or jam and whipped cream, to serve
Method
- Mix the flour, sugar, baking soda and salt in a bowl.
- Beat in the eggs and half the milk to make a smooth batter, then stir in the rest of the milk, the vanilla and the melted butter. The batter should be thin, like single cream.
- Heat a frying pan over medium heat and wipe it with a little butter.
- Pour in a small ladle of batter and tilt the pan so that it spreads very thinly. Cook for about 30 seconds until the edges lift, then turn and cook the other side briefly.
- Stack the pancakes on a plate as you go.
- Serve them sprinkled with sugar and rolled up, or folded into triangles with jam and whipped cream.
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Take the trip to Iceland
