Best 4 Icelandic Pancakes With Whipped Cream Crepes Ponnukikur Med Recipes
In the realm of culinary delights, Icelandic pancakes, also known as "Pönnukökur", stand out as a true testament to the country's rich culinary heritage. These delectable treats, often likened to crepes, hold a special place in the hearts of Icelanders and have become a beloved part of their traditional cuisine. Join us on a culinary journey as we delve into the secrets of making these mouthwatering pancakes, exploring two enticing recipes that showcase their versatility.
The first recipe, "Icelandic Pancakes with Whipped Cream," introduces the classic preparation of Pönnukökur, featuring a simple batter of flour, sugar, eggs, and milk, cooked to perfection in a hot pan. The resulting pancakes are soft and delicate, with a slightly crispy exterior, ready to be adorned with a dollop of whipped cream and a sprinkling of sugar.
The second recipe, "Crepes Pönnukökur with Mascarpone and Berries," takes these pancakes to a new level of indulgence. Here, the batter is enriched with mascarpone cheese, lending a velvety texture and a hint of sweetness. Filled with a luscious mascarpone and berry compote, these crepes become an irresistible dessert or a decadent brunch option.
Whether you prefer the simplicity of the classic Pönnukökur or the luxuriousness of the Crepes Pönnukökur, these recipes offer a taste of Iceland's culinary charm. So gather your ingredients, heat up your pan, and let's embark on a delightful pancake-making adventure!
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 PANCAKES WITH WHIPPED CREAM (CREPES) (PONNUKIKUR MED
This Icelandic dessert is traditional served with afternoon coffee or after a meal. I like them for brunch, too.
Provided by Olha7397
Categories Breakfast
Time 15m
Yield 10-12 pancakes
Number Of Ingredients 10
Steps:
- In a bowl, mix together the milk, egg yolks, butter, and vanilla. Combine the flour, baking soda, and baking powder and mix into the liquids until blended. Beat the egg whites and fold into the mixture.
- Heat a heavy skillet until a drop of water bounces off the surface. Butter the skillet. Bake thin pancakes using 1/4 cup batter per cake until browned on both sides.
- Spread with preserves, jam, or jelly, and whipped cream sweetened with powdered sugar. Fold into triangles and serve immediately. Makes 10 to 12 pancakes.
- The Great Scandinavian Baking Book .B. Ojakangas.
Nutrition Facts : Calories 212.4, Fat 13.4, SaturatedFat 8, Cholesterol 85.3, Sodium 95.3, Carbohydrate 18.1, Fiber 0.5, Sugar 1.8, Protein 4.7
ICELANDIC PONNOKUKUR
Provided by Amy Thielen
Categories main-dish
Time 1h
Yield 16 to 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).
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
Tips:
- To make the perfect Icelandic pancake batter, whisk together the flour, sugar, baking powder, and salt in a large bowl. Then, gradually whisk in the milk and eggs until a smooth batter forms.
- Heat a large skillet or griddle over medium heat. Grease the skillet with butter or cooking spray.
- Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes per side, or until golden brown.
- Serve immediately with your favorite toppings, such as butter, syrup, whipped cream, or fresh fruit.
- For the whipped cream, simply whip heavy cream until stiff peaks form. You can flavor the whipped cream with vanilla extract, powdered sugar, or other desired flavorings.
Conclusion:
Icelandic pancakes, also known as Ponnukikur med Rjóma, are a delicious and easy-to-make breakfast or brunch treat. These pancakes are light and fluffy, with a slightly crispy exterior. They are traditionally served with whipped cream and other toppings, such as butter, syrup, or fresh fruit. Whether you are a seasoned pancake maker or a beginner, this recipe will guide you through the process of creating perfect Icelandic pancakes every time.
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