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.

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

  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. 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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