Icelandic Pancakes (Pönnukökur)

I’ve noticed a familiar pattern happens whenever I return from Scandinavia.

In dealing with my homesickness for this region, I always find myself delving into Scandinavian culture straight away in an attempt to stay more connected. I dive into my Icelandic teachings with renewed vigor, read some new Scandinavian books or watch movies, research new areas I’d like to explore in the future. And I cook. My gosh, do I cook.

Whilst in Norway I discovered much to my delight Pannekaker — thin, crepe-like pancakes that are often served rolled up with jam and other yummy fillings. I ate them several times during my trip and knew that once I got back home, I’d be making a similar recipe soon.

It turns out these tender eggy pancakes exist all over Scandinavia. In Iceland they are called Pönnukökur which is what I’ve been making over the past few years and the recipe that I am so excited to share with you today.

These pancakes are such a treat and one of my all-time favourite recipes!

They are beautiful, I’ve made them at all times of the day (they are especially great for dinner) can be eaten hot or cold, and they just hold up so well for all occasions. I also LOVE how nourishing this recipe is — yes, pancakes can be healthy! I used grass-fed butter, pastured eggs, and grass-fed raw milk… totally packing a nutritional punch in what tastes like a sweet dessert pastry!

I hope you enjoy this recipe as much as I do and have fun with it. This version is not quite traditionally Icelandic as I changed up a few ingredients based on what I like to cook with. I used white rice flour instead of regular flour as I tend to like eating gluten-free (and I didn’t have any regular flour in the house anyway!) However, if you prefer using wheat flour, simply swap it in — the measurements will be the same.

Pönnukökur

You will need:

  • 3/4 cup flour (I used rice flour)
  • 2 eggs
  • 1 cup milk
  • 1 tsp maple syrup
  • 1 tbsp melted butter
  • 1/4 tsp vanilla extract
  • sprinkle of sea salt

Fillings:
Jam or preserves (I used bilberry jam)
Whipping cream

*Makes about 5-6 pancakes.

What to do:

1. Using a whisk, mix flour, eggs, and salt together in a large bowl. Whisk until there are no lumps.

2. Whisk in butter, milk, maple syrup, and vanilla.

3. Heat a cast iron skillet over medium heat. Lightly grease the pan with some butter.

4. Pour a small amount of batter (about 1/4 cup) into the pan. The trick is to rotate the pan to help the batter spread quickly and thinly around. You want to use as little batter as possible while still covering the whole pan.

5. Cook for 30 seconds to a minute or until the underside of the pancake is light golden brown. Flip the pancake to the other side and cook (this side will probably take less time).

6. Transfer to a plate and finish making the rest of your stack.

7. Fill each pancake with jam and thick whipped cream.

fillings

Fold the pancake in half and then over in half again so you have a triangle shape.

pancake collage

pancakes plate

Sprinkle with powdered sugar or cinnamon, dance around, eat them all and enjoy! ♥

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Do you have a favourite recipe that reminds you of somewhere you love? Share in the comments below!


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