Icelandic Pancakes - aka Pönnukökur
November 05, 2017
"These "pancakes" are wildly popular across Scandinavia, but esp so in Iceland as I learned early-on after my arrival here almost 15 yrs ago. Most people in the US see them more as a crêpe than a pancake & use them for both sweet & savory fillings, but in Iceland they are almost exclusively a sweet treat. We will soon welcome Australian friends as guests for a visit & wanted them to enjoy the best of the Icelandic cuisine. Pönnukökur was 1 of our main goals. Found at allthatcookingdotcom, this recipe is a collaboration of an Icelandic professional chef (Oli) living in Sweden now for many yrs & a cookbook author from the US (Gina). I'm pleased to be able to share their recipe. ENJOY!"
- Serving Size: 1 (64.2 g)
- Calories 105.5
- Total Fat - 3.4 g
- Saturated Fat - 1.6 g
- Cholesterol - 61.2 mg
- Sodium - 55.9 mg
- Total Carbohydrate - 13.7 g
- Dietary Fiber - 0.4 g
- Sugars - 2.6 g
- Protein - 4.4 g
- Calcium - 48.4 mg
- Iron - 0.4 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Whisk eggs, sugar & flour together in a lrg bowl. Make sure there are no lumps. Whisk in milk, butter & vanilla.
Heat a skillet over med-high heat. Lightly grease the pan w/butter. (Just take a sml amt of butter onto a paper towel & rub it over the entire cooking surface of the pan)
Pour 1/4 cup of batter into the pan. Quickly rotate the pan to evenly spread the batter over the entire cooking surface.
When bubbles start to form on top (roughly 10-20 seconds) & when you lift a corner of the pancake it is light golden brown, flip the pancake to cook the other side. This side will cook very quickly (about half the time it took for the 1st side).
Remove ea pancake to a plate & make more pancakes until all batter has been used. Stack the pancakes on top of each other as you cook them. Bring the pancakes to room temp & cover w/plastic wrap until ready to use.
TO SERVE: The classic Icelandic presentation is to apply a layer of rhubarb jam & then whipped cream as shown in my pics. Fold the pancake in half & then again into a quarter. The use of rhubarb jam is most authentic for Icelanders, but feel free to use a favorite jam. Blueberry or strawberry jam also work well. Esp popular for the younger generation is to simply sprinkle the pancake w/granulated sugar & roll it up.
NOTE: Several stove-top & electric pans are often used to make these pancakes.
RE YIELD: The original recipe stated a yield of 12-15, but I chg'd this to 15 after making this recipe myself. My yield was actually 16 & I used the last one to take the pics I posted.
Tips & Variations
- No special items are required.