These thin crepe-like pancakes make an excellent addition to afternoon tea, or spread with jam and folded up with whipped cream, they are a delicacy fit for festive occasions.
By Mansi Desai
Icelanders like to start their morning with a traditional Pancake called Pönnukökur. Hmm, not very different from Americans, right? In fact, these pancakes look very familiar. They are just like French Crepes, thin, light, and served with jam or whipped cream. I guess all kinds of cuisines are tied to each other, or inspired from each other. These are traditionally cooked in an Icelandic Pancake pan, which is basically a round skillet with a thick bottom, which helps to cook the pancakes quickly at a relatively high temperature. The pancakes are really thin, and are dusted with powdered sugar before stacking on top of each other, to prevent them from sticking. You can easily eat 3-4 of these. Light and a bit crispy on the edges, they are a perfect way to start your day!
While this recipe looks really simple, it is the technique which needs to be mastered. You will not get your perfect Pönnukökur at the first try. The pancake pan used is an important element in making perfect pancakes. A good Pönnukökur pan is passed down from one generation to another, and is already well “seasoned”. If you are starting out with a new one, you may have to use some oil to grease the pan periodically after making 4-5 pancakes. And remember, the thinner the pancakes, the more compliments you will get!
To keep the Icelandic tradition alive, serve these with either regular granulated sugar in the middle, or with jam and whipped cream topping, then folded into triangles.
Be sure to check out NORTH Festival hosted by Honest Cooking for a taste of Iceland right here in the USA! Head over to the website to learn about the Icelandic bites, including tons of fresh fish, that will be served up throughout the delicious week.
- 2 c flour
- 1 tbsp sugar
- ⅛ tsp baking soda
- 2 eggs
- 1-2 tsp cardamom (or vanilla)
- ¾ c margarine or butter (melted)
- milk, as required
- Mix the dry ingredients together in a bowl. In another mixing bowl beat the eggs,
- melted butter, and vanilla extract.
- Gradually add the ingredients together to make a smooth thin batter.Then add milk slowly as needed,and whisk together to make a batter of runny consistency.
- Let the batter stand for 30 minutes, to let everything settle.
- Butter a skillet, and heat over medium heat until the butter is fragrant; pour in enough batter to coat the skillet in a thin layer (pancakes should be very thin). Allow to cook until the bottom is lightly browned, then turn the thin pancake over to brown the other side.
- It is key that when you pour the batter into the pan, you need to rotate the pan. This helps the batter spread thinly and quickly over the surface.
- Once cooked, flip it on a plate to sprinkle with cinnamon and sugar and roll up tightly or stack on a plate for folding in whipped cream and preserves or fruit.