Best 2 Icelandic Ponnokukur Recipes

**Discover the Delights of Icelandic Ponnokukur: A Culinary Journey Through Sweetness and Tradition**

Embark on a culinary adventure to the heart of Icelandic cuisine with Ponnokukur, a traditional Icelandic pancake that captivates taste buds with its irresistible flavors and unique texture. These delectable treats are a staple in Icelandic homes, often served as a special occasion breakfast or as a cozy afternoon snack. With a crispy exterior and a fluffy, airy interior, Ponnokukur are a versatile canvas for a variety of toppings, from classic butter and sugar to fresh berries and whipped cream. This article presents a collection of Ponnokukur recipes that showcase the diverse culinary heritage of Iceland, offering a glimpse into the country's rich gastronomic traditions. From the classic Ponnokukur with its simple yet satisfying taste to variations that incorporate unique ingredients and flavors, these recipes cater to every palate and preference. Whether you're a seasoned baker or just starting your culinary journey, let the aroma of freshly baked Ponnokukur fill your kitchen as you delve into the delightful world of Icelandic pancakes.

Let's cook with our recipes!

ICELANDIC PONNOKUKUR

Icelandic Ponnokukur image

Provided by Amy Thielen

Categories main-dish

Time 1h

Yield 16 to 18 pancakes

Number Of Ingredients 11

Ingredients

1 cup all-purpose 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
1/2 cup heavy cream
1 teaspoon vanilla extract
Butter, for coating the pan

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)

Icelandic Ponnokukur(Pancakes) image

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

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

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:

Use fresh ingredients: The fresher the ingredients, the better the pancakes will taste. This is especially true for the buttermilk and eggs.
Make sure the buttermilk is at room temperature: This will help the pancakes to rise properly.
Do not overmix the batter: Overmixing the batter will make the pancakes tough.
Cook the pancakes over medium heat: This will help them to cook evenly without burning.
Serve the pancakes immediately: Pancakes are best served hot off the griddle, with your favorite toppings.

Conclusion:

Ponnukukur are a delicious and versatile breakfast or brunch dish. They are easy to make and can be customized with a variety of toppings. Whether you like them plain, with butter and syrup, or with fruit and whipped cream, ponnukukur are sure to please everyone at your table.