Pönnukökur - Pancakes
These pancakes are quick and (fairly) easy to make, and how you serve them depends on the occasion. Rolled up with sugar, they make an excellent addition to afternoon tea (or coffee, depending on your preferences). Spread with jam and folded up with whipped cream, they are a delicacy fit for festive occasions.
200 gr. flour
2 tsp. sugar
½ tsp. baking powder
½ tsp. salt
2 eggs
Vanilla essence for taste
½ liter milk
50 gr. melted magarin/butter
Take skillet or Icelandic pancake pan and melt the butter in it. Allow to cool slightly. Mix up the dry ingredients and add the milk to make a thin paste. Add the egg(s). Add the margarine/butter (don't wipe or wash the skillet after melting the fat). Cooling the fat is important, because if it is too hot, the egg(s) will curdle and make lumps in the dough. Experiment with the thickness of the dough.
Heat the skillet over high heat and lower to medium. Pour on a portion of the dough, just enough to cover the pan (this is a skill that will come with practice). When the underside is golden brown, turn over and fry the other side. The pancakes should be thin - a proper Icelandic pancake is only about a millimeter thick! Stack the pancakes on a plate.
Serving suggestions:
Sprinkle with sugar and roll up, eat and enjoy - either warm or cold! Jam and jelly,
especially rhubarb, blueberry or strawberry, is also excellent on rolled pancakes.
"Sunday best" cream pancakes: Cover the centre of each pancake with your favourite jam or jelly, add a couple of tablespoons of whipped cream (pancakes must be cold), fold in half, and again in half.
These pancakes are quick and (fairly) easy to make, and how you serve them depends on the occasion. Rolled up with sugar, they make an excellent addition to afternoon tea (or coffee, depending on your preferences). Spread with jam and folded up with whipped cream, they are a delicacy fit for festive occasions.
200 gr. flour
2 tsp. sugar
½ tsp. baking powder
½ tsp. salt
2 eggs
Vanilla essence for taste
½ liter milk
50 gr. melted magarin/butter
Take skillet or Icelandic pancake pan and melt the butter in it. Allow to cool slightly. Mix up the dry ingredients and add the milk to make a thin paste. Add the egg(s). Add the margarine/butter (don't wipe or wash the skillet after melting the fat). Cooling the fat is important, because if it is too hot, the egg(s) will curdle and make lumps in the dough. Experiment with the thickness of the dough.
Heat the skillet over high heat and lower to medium. Pour on a portion of the dough, just enough to cover the pan (this is a skill that will come with practice). When the underside is golden brown, turn over and fry the other side. The pancakes should be thin - a proper Icelandic pancake is only about a millimeter thick! Stack the pancakes on a plate.
Serving suggestions:
Sprinkle with sugar and roll up, eat and enjoy - either warm or cold! Jam and jelly,
especially rhubarb, blueberry or strawberry, is also excellent on rolled pancakes.
"Sunday best" cream pancakes: Cover the centre of each pancake with your favourite jam or jelly, add a couple of tablespoons of whipped cream (pancakes must be cold), fold in half, and again in half.