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 flour2 Tablespoons butter (melted)
½ tsp. baking powder¼ tsp baking soda
1 tsp. vanillaMilk (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
- 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.
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.
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