Pönnukökur (Icelandic Thin Pancakes with Sugar)
In short: Very thin, tender pancakes cooked in a hot skillet, sprinkled with sugar and rolled or folded, served warm with coffee, jam or whipped cream. It takes about 35 min in total and makes 6 servings.
- Prep
- 10 min
- Cook
- 25 min
- Resting
- 15 min
- Total
- 35 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 300 kcal
Pönnukökur are Iceland's thin pancakes, closer to a crêpe than to the thick American kind. Every home cook has a stack ready for birthdays, afternoon coffee and visits from neighbors. The batter is simple and rests for just 15 minutes. Most people sprinkle each pancake with sugar and roll it up, though whipped cream and rhubarb jam are a favorite alternative. The first pancake is always a test, so do not worry if it tears.
Instructions
- Whisk the flour, sugar, baking soda and salt in a large bowl.
- In a second bowl, whisk the eggs, milk and vanilla. Pour into the dry ingredients and whisk until smooth, then stir in the melted butter. The batter should be as thin as heavy cream.
- Rest the batter for 15 minutes. Meanwhile, heat a 24 cm (9 1/2 in) non-stick skillet over medium heat and rub it lightly with butter.
- Pour in about 60 ml (1/4 cup) of batter and tilt the pan so it spreads in a thin, even circle. Cook for about 1 minute, until the top looks dry and the edges lift.
- Loosen the edges with a thin spatula, flip and cook for 20 to 30 seconds more, until lightly golden with a few brown spots. Slide onto a plate.
- Repeat with the remaining batter, buttering the pan after every second pancake and stacking the pancakes as you go. Lower the heat if they brown too fast.
- Sprinkle each pancake with sugar and roll it up, or fold it in quarters. Serve warm, with whipped cream and jam if you like.
Tips
- Add a splash of milk if the batter thickens as it rests. It should pour like heavy cream so the pancakes stay thin.
- Keep finished pancakes warm under a clean towel in a 95°C (200°F) oven. They also freeze well, layered with parchment, for up to 2 months.
Questions and answers
How are pönnukökur different from crêpes?
They are very similar. Pönnukökur have a little baking soda in the batter, which makes them softer, and they are usually rolled with sugar rather than filled.
Can I make the batter ahead?
Yes. Cover and refrigerate it for up to 24 hours. Whisk well and thin it with a splash of milk before cooking.
What do Icelanders serve with pönnukökur?
Sugar is the classic, rolled inside. Whipped cream and rhubarb or blueberry jam are common too, and the pancakes are almost always served with coffee.
How long does it take to make Pönnukökur (Icelandic Thin Pancakes with Sugar)?
About 35 min in total: 10 min of preparation and 25 min of cooking.
How many calories are in Pönnukökur (Icelandic Thin Pancakes with Sugar)?
About 300 kcal per serving, with 8 g of protein, 41 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 300 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 41 g |
| Fat | 12 g |
| Fiber | 1 g |
| Sugar | 17 g |
| Sodium | 230 mg |
Estimated values, calculated from the ingredients.
