Icelandic Ponnokukurpancakes Recipes
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
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 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
MONDLUKAKA - ICELANDIC ALMOND CAKE DESSERT
Most Icelanders have an enormous "sweet tooth" and an Icelandic afternoon tradition called "Kaffi og Kaka" (coffee and cake) is 1 way they indulge their craving. At first I expected something simple, but I quickly realized K&K is the Icelandic version of an American tradition ... "pig out till you seriously hurt yourself!" For some, it's daily and casual. For others, it's less frequent ... but a very formal, put out your best china, fill a table w/all manner of taste sensations and eat for 2 hrs while pouring coffee so strong it would make you gasp w/terror. A favorite treat for such occasions is Iceland Almond Cake. Again my source is my "Classic Scandanavian Cooking" cookbook by Nika Hazelton. Part of the intro says "This cake is good & easy, & it will keep well if wrapped in aluminum foil - without the filling & topping, of course."
Provided by twissis
Categories Dessert
Time 1h
Yield 8 Cake Wedges, 8 serving(s)
Number Of Ingredients 9
Steps:
- Set oven temp at 350°F.
- Cream butter and gradually add sugar. Beat in egg yolks (1 at a time), beating well after ea addition. Stir in vanilla and almonds.
- Sift together the flour & baking powder and gradually add to batter. Beat egg whites till stiff (but not dry); fold into batter.
- Bake in three 8-inch buttered & floured layer pans for about 30 minutes or till golden brown. Cool at least 5 minutes before removing from pans.
- Spread strawberry jam between cooled layers and cover top and sides with swirls of whipped cream. Serve immediately and watch as it disappears.
Nutrition Facts : Calories 677.5, Fat 45.8, SaturatedFat 22.9, Cholesterol 207.5, Sodium 300.1, Carbohydrate 60.4, Fiber 2.8, Sugar 39.5, Protein 9.5
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