Icelandic Ponnokukur(Pancakes) Recipe

Name: Icelandic Ponnokukur(Pancakes)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour (I like to sub 1/3 cup whole wheat or buckwheat flour); 2 tablespoons sugar; 1 teaspoon baking powder; 1 teaspoon salt; 1/2 teaspoon ground cardamom; 1/2 teaspoon grated nutmeg; 2 eggs; 1 3/4 cups milk, plus more as needed (can use non dairy milk); 1/2 cup heavy cream (I use coconut cream); 1 teaspoon vanilla extract; butter, for coating the pan

Servings: persons

1 cup all-purpose flour (I like to sub 1/3 cup whole wheat or buckwheat flour)
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon grated nutmeg
2 eggs
1 3/4 cups milk, plus more as needed (can use non dairy milk)
1/2 cup heavy cream (I use coconut cream)
1 teaspoon vanilla extract
butter, for coating the pan

1
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.
2
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.
3
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).

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup all-purpose flour (I like to sub 1/3 cup whole wheat or buckwheat flour), 2 tablespoons sugar, 1 teaspoon baking powder, 1 teaspoon salt, and more.

Yes, Icelandic Ponnokukur(Pancakes) falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Icelandic Ponnokukur(Pancakes)

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