Icelandic Ponnokukur Food
ICELANDIC PANCAKES (PöNNUKöKUR)
A traditional recipe for Icelandic pancakes (Pönnukökur) made on a seasoned cast iron pan.
Provided by Ashley Adamant
Number Of Ingredients 6
Steps:
- Whip together milk and eggs with a whisk until smooth, about 30 seconds.
- Slowly add in flour, sugar and salt. Whisk until the batter is smooth, about 30 seconds to a minute. Try to avoid beating air into the batter or overworking it. Just mix it until fully incorporated.
- If possible, allow the batter to stand for 30 minutes so that the flour absorbs more liquid, and the air bubbles rise out of the mix. Or, if short on time, just begin cooking.
- Heat a crepe pan to very hot but not smoking and add a small pat of butter. Lift the pan and pour a large ladle of batter into the pan. Immediately begin tilting to pan to spread the batter. Keep the pan moving until all the batter has solidified and/or the whole pan is covered in batter.
- Cook until the batter has set across the top and the edges begin to pull away from the pan, about 30 seconds to 1 minute.
- Flip with a very thin spatula, and cook for another 30 seconds on the other side.
- Remove to a plate and serve with jam or yogurt.
Nutrition Facts : ServingSize 1 Servings
ICELANDIC PONNOKUKUR(PANCAKES)
Pancakes brought to the midwest and passed down from Amy's friend's grandmother in Fargo, North Dakota. Recipe courtesy Amy Thielen, Show: Heartland Table, Episode: Fargo(on foodnetwork)
Provided by Sharon123
Categories Breakfast
Time 50m
Yield 16-18 pancakes
Number Of Ingredients 11
Steps:
- In a medium bowl, sift together the flour, sugar, baking powder, salt, cardamom and nutmeg and set aside. In another bowl, beat the eggs until smooth. In alternating turns, add half of the flour mixture and half of the milk to the eggs, whisking until combined; repeat with the remaining flour and milk. Mix in the cream and vanilla. Let the batter sit 30 minutes, refrigerated.
- Preheat a crepe pan over medium-high heat. Rub with a stick of butter to lightly coat the pan--the butter should foam but not brown. Swirl up 3 to 4 tablespoons of batter into the pan, tilting the pan to thinly and evenly cover the entire surface. When the edges turn golden (after about 30 seconds), flip the pancake with an offset spatula or pie server, and brown the other side. Flip the pan upside down over a large plate, dropping the pancake onto the plate. Repeat with the remaining batter.
- Serve immediately, or stack the pancakes with a layer of parchment between each. They can be wrapped tightly in plastic and frozen, or used within 2 days (stored wrapped at room temperature).
Nutrition Facts : Calories 87.7, Fat 4.4, SaturatedFat 2.5, Cholesterol 37.2, Sodium 193, Carbohydrate 9.2, Fiber 0.2, Sugar 1.7, Protein 2.6
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