It has been said that Icelandic Pancakes (Pönnukökur) was the late Duke of Edinburgh’s (Prince Phillip) favorite dessert!
These thin crepe-like pancakes make an excellent addition to afternoon tea or spread with jam and folded up with whipped cream, and they are a delicacy fit for festive occasions.
Author: Mansi Desai, adapted from The Great Scandinavian Baking Book, by Beatrice Ojakangas
Recipe Type: Breakfast
- 2 cup of all purpose flour
- 1 tbsp sugar
- ⅛ tsp baking soda
- 2 eggs
- 1-2 tsp cardamom (or vanilla)
- ¾ cup margarine or butter (melted)
- milk, as required
- Mix the dry ingredients 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 create 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 vital that when you pour the batter into the pan, you need to rotate the pan. This rotating action 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.