Pannukokurs (Icelandic Pancakes)
| Submitted by: Hannah Sigurdson, Staff Assistant for Alumni Affairs, School of Law |
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Recipes like Pannukokurs are one of the only connections my family has to our Icelandic heritage. No one can speak the language so this is how we reflect on our relationship with our past. It feel special to enjoy something that my family has been making since they immigrated to Canada in the 1800s.
| Servings: 6-8 | Cultural Connection: Iceland |
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Ingredients
| 2 eggs, beaten | ⅔ cup granulated sugar | 1¾ cups flour |
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| 2 tsp baking powder | ½ tsp salt | 2½ cups evaporated milk |
| ¼ cup cream | 1 tsp vanilla extract | ½ tsp baking soda dissolved in ½ cup sour cream |
Instructions
- Mix eggs, sugar, salt, vanilla, and baking soda/sour cream. In a separate bowl, mix together flour and baking powder; add alternately with milk/cream to egg mixture.
- Heat a well-greased (butter tastes best) fry pan to medium-high and pour 1/4 cup of batter into pan, tilting to spread batter over the bottom. Be patient and don’t flip until you see bubbles on the surface of the batter break. The surface should be browned and appear dry. Carefully flip over and cook on the other side. When done, invert onto a plate and brush with softened butter (we always add a little bit of brown sugar and cinnamon to taste) and roll the pancake up.
- Keep adding butter to keep the pan well-greased and continue making pancakes until batter is gone.
- Best served warm but can be cooled and frozen if well-wrapped. Re-warm before serving.
