Sunday, June 30, 2013

Icelandic Pancakes (Pönnukökur með þeyttum rjóma)


For a special treat, enjoy this traditional recipe for Pönnukökur með þeyttum rjóma. It is basically a dessert crêpe filled with jam and whipped cream. My Icelandic friend, Margrét, kindly shared this recipe long ago in Keflavík. It was one of the delightful “treasures” I brought home with me.
Ingredients:

1 ½ cups flour
2 Tablespoons butter (melted)

½ tsp. baking powder
¼ tsp baking soda

2 eggs

1 tsp. vanilla
Milk  (enough to make mixture very soupy)

Preserves, jelly, or jam (strawberry especially good but any are fine)
Whipped cream

Powdered Sugar (Optional)
Also Needed:

Flat crêpe pan

Directions:
  1. Beat together flour, melted butter, baking powder, baking soda, eggs and vanilla and add enough milk to make mixture very soupy.
  2. Bake crêpes until golden brown on a hot crêpe pan
    • Pour small amount of batter onto hot pan; tilt pan as needed so batter will cover pan’s surface. Hint: If you’ve ladled too much onto the pan, not to worry. Simply pour off extra batter back into batter bowl. These should be paper thin.
    • Turn over when golden brown (a long spatula is very useful for this). Cook briefly then transfer to plate. Yields about 8 crepes.
  3. Spread crêpe with one tablespoon preserves, jam, or jelly and 1-2 tablespoons whipped cream.
  4. Fold into triangles.
  5. Dust with powdered sugar just before serving. (Optional)
Serve with afternoon coffee/tea or as a dessert.


VIDEO:  Enjoy this video demonstration for making pönnukökur. No, this is not the same Margrét, but she is utterly delightful. Her basic recipe is slightly different, using 2 cups of flour and a bit more baking powder and soda, and makes 10 pancakes with that amount. She also demonstrates a variation, sprinkling the pancake with sugar and rolling them up. Delicious however you serve them.



 

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