Icelandic Pancakes

Pönnukökur

Ingredients8

• all-purpose flour250 g
• milk500 ml
• eggs3
• granulated sugar1 tbsp
• salt1/2 tsp
• vanilla extract1 tsp
• unsalted butter, melted30 g
• butter for the pan20 g

Method

1. Whisk the eggs with the sugar, salt, and vanilla until smooth.
2. Stir in the milk and melted butter, then whisk in the flour until the batter is lump-free and thin.
3. Rest the batter for about 15 minutes so the flour hydrates.
4. Heat a nonstick or well-seasoned pan over medium heat and lightly grease it with butter.
5. Pour in just enough batter to coat the pan in a thin layer, swirling quickly.
6. Cook until the edges lift and the underside is lightly golden, then flip and cook briefly on the other side.
7. Repeat with the remaining batter, greasing the pan as needed, and stack the pancakes.
8. Serve warm, rolled or folded, traditionally with sugar, jam, or whipped cream.