These thin, crepe-like pancakes – called pönnukökur – are a beloved staple of Iceland and are often served throughout the day – for breakfast, tea time, or dessert.
1 1/4 cup
2 1/2 cup
Icelandic Provisions Skyr
Strawberries or blueberries cut into bite sized pieces
Beat the eggs, milk, and salt together in a bowl until frothy. Slowly add the flour, whisking to incorporate until a smooth batter forms. Set aside.
Heat a nonstick or well seasoned cast iron skillet over medium heat. Once the pan is hot, add a little butter to coat the bottom of the pan. Pour in just enough batter to coat the pan (about 1/3 cup if using a 10” skillet) and pick up the pan, tilting it to all sides so that the batter evenly coats the bottom of the pan in a thin layer.
Once the pancake has set and the bottom is golden brown (30 seconds to a minute), use a spatula or knife to carefully flip the pancake. Cook the other side for an additional 30 seconds to brown, then tilt the pancake out of the pan and onto a plate.
Repeat, using more butter as needed, with the remaining batter.
To serve, spread a heaping spoonful of Icelandic Provisions skyr on one half of the pancake and sprinkle in some fresh fruit. Fold the pancake in half over the filling, and then in half again. Enjoy!
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