“PONNUKOKUR” — ICELANDIC PANCAKES
From the Great Scandinavian Baking Book, try these light, crepelike treats! More sweet than savory, they are rolled up with sugar or spread with jam and folded up with whipped cream.
Ingredients
- 2 cups flour
- 1 tablespoon sugar
- 1/8 teaspoon baking soda
- 2 eggs
- 1-2 teaspoons cardamom (or vanilla)
- 3/4 cup margarine or butter (melted)
- milk (as required)
Instructions
- Mix the dry ingredients together in a bowl. In another mixing bowl, beat the eggs, melted butter, and cardamom or 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 a 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). 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 to 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.