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Icelandic Pancakes (Pönnukökur)

  • Author: Mansi Desai, adapted from The Great Scandinavian Baking Book, by Beatrice Ojakangas
  • Yield: 24 1x


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.


  • 2 c flour
  • 1 tbsp sugar
  • 1/8 tsp baking soda
  • 2 eggs
  • 12 tsp cardamom (or vanilla)
  • ¾ c margarine or butter (melted)
  • milk, as required


  1. Mix the dry ingredients together in a bowl. In another mixing bowl beat the eggs,
  2. melted butter, and vanilla extract.
  3. 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.
  4. Let the batter stand for 30 minutes, to let everything settle.
  5. 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.
  6. 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.
  7. 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.
  • Category: Breakfast
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