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 soda2 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:
- Beat together flour, melted butter, baking powder, baking soda, eggs and vanilla and add enough milk to make mixture very soupy.
- 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.
- Spread crêpe with one tablespoon preserves, jam, or jelly and 1-2 tablespoons whipped cream.
- Fold into triangles.
- Dust with powdered sugar just before serving. (Optional)
VIDEO: Enjoy this video demonstration for making pönnukökur. Margrét 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.