Best 4 Ponnukokur Recipes
**Ponnukor/Pannakkor: A Sweet Delight from Kerala**
Ponnukor or Pannakkor is a traditional sweet delicacy from the vibrant state of Kerala, India. This delectable dish is a pancake-like treat made with a batter of rice flour, coconut, jaggery, and sometimes ripe bananas. Its name originates from the Malayalam words "ponnu," meaning "gold," and "kor," meaning "batter," alluding to its golden-brown color and smooth texture.
Ponnukor holds a special place in Kerala's culinary heritage, often prepared during festive occasions and as an evening snack. Its preparation involves a unique cooking method where a thin layer of batter is poured onto a hot griddle or pan and cooked until golden brown on both sides. The result is a crispy exterior and a soft, chewy interior that bursts with jaggery's sweetness and the subtle flavors of coconut and banana.
This article presents a collection of Ponnukor recipes that cater to various dietary preferences and tastes. From the classic Ponnukor recipe to variations using jaggery, sugar, and even a savory version with green chilies, there's a recipe here for every palate. Additionally, there are tips and tricks to achieve the perfect Ponnukor, ensuring a crispy texture and a delightful taste.
So, embark on a culinary journey to Kerala with these Ponnukor recipes. Whether you're a seasoned cook or a novice in the kitchen, these recipes will guide you in creating this delectable treat that's sure to become a favorite in your household.
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).
PONNUKOKUR
This is a traditional Icelandic dish, wonderful texture and taste, tasty warm or cool. Even the fact that there is sour cream in it gives this pancake-like breakfast meal no odd taste. Fill each ponnukokur with brown sugar and icing sugar, and roll up.
Provided by Emma's Cookhouse
Categories Sweet Crepes
Time 1h
Yield 24
Number Of Ingredients 9
Steps:
- In a bowl, whisk together the flour, baking powder, baking soda, and salt until thoroughly combined. In a large bowl, whisk the eggs until well beaten, then whisk in sour cream and vanilla extract. Whisk the flour mixture into the sour cream mixture, and mix in the milk and melted butter to form a thin but smooth batter.
- Butter a skillet, and heat over medium heat until the butter is fragrant; pour in enough batter to coat the skillet in a thin layer (pancakes should be very thin). Allow to cook until the bottom is lightly browned, then turn the thin pancake over to brown the other side.
Nutrition Facts : Calories 156.1 calories, Carbohydrate 14.4 g, Cholesterol 79.6 mg, Fat 8.5 g, Fiber 0.4 g, Protein 5.4 g, SaturatedFat 4.7 g, Sodium 216.1 mg, Sugar 2.1 g
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
PONNUKOKUR
This is a traditional Icelandic dish, wonderful texture and taste, tasty warm or cool. Even the fact that there is sour cream in it gives this pancake-like breakfast meal no odd taste. Fill each ponnukokur with brown sugar and icing sugar, and roll up.
Provided by Emma's Cookhouse
Categories Sweet Crepes
Time 1h
Yield 24
Number Of Ingredients 9
Steps:
- In a bowl, whisk together the flour, baking powder, baking soda, and salt until thoroughly combined. In a large bowl, whisk the eggs until well beaten, then whisk in sour cream and vanilla extract. Whisk the flour mixture into the sour cream mixture, and mix in the milk and melted butter to form a thin but smooth batter.
- Butter a skillet, and heat over medium heat until the butter is fragrant; pour in enough batter to coat the skillet in a thin layer (pancakes should be very thin). Allow to cook until the bottom is lightly browned, then turn the thin pancake over to brown the other side.
Nutrition Facts : Calories 156.1 calories, Carbohydrate 14.4 g, Cholesterol 79.6 mg, Fat 8.5 g, Fiber 0.4 g, Protein 5.4 g, SaturatedFat 4.7 g, Sodium 216.1 mg, Sugar 2.1 g
Tips:
- Use fresh ingredients. Ponnukokur is a simple dish, so the quality of your ingredients will really shine through. Make sure you use fresh, ripe bananas, and high-quality coconut milk.
- Don't overcook the bananas. The bananas should be cooked just until they are tender, but not mushy. If you overcook them, they will lose their flavor and texture.
- Use a heavy-bottomed pot. This will help to prevent the ponnukokur from sticking to the bottom of the pot and burning.
- Serve immediately. Ponnukokur is best served warm, so make sure you eat it as soon as it's finished cooking.
Conclusion:
Ponnukokur is a delicious and easy-to-make Sri Lankan dessert that is perfect for any occasion. It's a great way to use up ripe bananas, and it's also a good source of potassium and fiber. If you're looking for a tasty and healthy treat, ponnukokur is definitely worth trying.
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