Pönnukökur
Icelandic Pancakes
Thin, crepe-like Icelandic pancakes, known for their delicate texture and slightly eggy flavor. Traditionally served rolled up with sugar, jam, or whipped cream, they are a delightful treat for breakfast or dessert.
🧂 Ingredients
- 5 large Eggs
- 2.5 cups Milk
- 1.25 cup All-purpose flour
- 1 tbsp Sugar
- 0.5 tsp Salt
- Butter(for greasing the pan)
👨🍳 Instructions
- 1
In a large bowl, whisk together the milk and eggs until smooth.
💡 Tip: Ensure eggs and milk are well combined. - 2
Slowly add the flour, sugar, and salt, whisking until the batter is smooth. Avoid overmixing or beating air into the batter.
💡 Tip: Whisk until just incorporated. - 3
Let the batter rest for at least 30 minutes to allow the flour to absorb liquid and air bubbles to dissipate.
💡 Tip: Resting the batter results in lighter pancakes. - 4
Heat a crepe pan or non-stick skillet over medium-high heat until very hot but not smoking. Lightly grease with butter.
- 5
Pour a ladleful of batter into the center of the hot pan. Immediately tilt and swirl the pan to spread the batter thinly and evenly across the bottom.
💡 Tip: Work quickly to ensure an even layer. - 6
Cook for about 30 seconds to 1 minute, until the edges begin to pull away and the surface is no longer wet. Flip and cook the other side for another 30 seconds.
- 7
Slide the pancake onto a plate. Repeat with the remaining batter, greasing the pan as needed.
💡 Pro Tips
- ✓The batter should be very thin, similar to crepe batter.
- ✓Keep the cooked pancakes warm by covering them with foil or placing them in a low oven.
- ✓Serve with traditional Icelandic toppings like rhubarb jam, whipped cream, or a dusting of sugar.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of cinnamon or cardamom to the batter.
- Serve with fresh berries, skyr, or a drizzle of syrup.