Ponnukokur – Icelandic pancakes or crepes

These lovely treats were one of my favourite things as a kid. They are more like a crepe than a pancake, but they were not seen as a fancy thing necessarily. They did take my Mom a while to make, as she knew we would eat a bunch of them 🙂

2 eggs

1/3 cup / 85 g sugar

1/2 tsp / 2 mL vanilla extract

1/2 tsp / 2 g cinnamon

1/4 tsp / 1 g salt

2 cups / 500 mL milk – divided

1/2 tsp / 2 g baking soda

1 tsp / 5 g baking powder

1-1/2 cups / 375 g flour

butter for cooking

Mix flour, baking soda, baking powder and salt together in a medium bowl.

Beat eggs in a large bowl. Add sugar, vanilla, cinnamon and half the milk. Add approximately half of the dry ingredients and mix thoroughly with a whisk or beaters. Add the remaining milk and blend, then add remaining dry ingredients and mix till incorporated.

Cook as for crepes:  place pan on medium to medium-high heat with a dob of butter. Spoon in enough batter to cover the bottom of the pan. Cook until edges start to crisp and bubbles form, then flip using a spatula to loosen around edges first. (Don’t worry if you have to “sacrifice” the first one – this is not uncommon.)

Cover cooked ponnukokur on a plate covered with aluminum foil, in a warming drawer or oven at 100F /40C.

Serve with jams, syrup, and/or fresh fruit with whipped cream or yogurt if you wish. Leftovers can be stored wrapped in plastic wrap in the fridge. We used to eat them cold, filled with butter and brown sugar and rolled up. My Dad called them “cigars”.