Signing you in…

Icelandic Pönnukökur with Cardamom and Berry Jam

Icelandic Pönnukökur with Cardamom and Berry Jam

These traditional icelandic pönnukökur are thin, tender pancakes scented with vanilla and cardamom, then folded with a spoonful of berry jam. A well-heated skillet and a brief rest for the batter give the pancakes their delicate texture and lightly lacy edges.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 6

Ingredients

  • 3 each large eggs (at room temperature)
  • 1 tsp vanilla extract
  • 1 tsp neutral oil (for the skillet)
  • 1.5 cups all-purpose flour (spooned and leveled)
  • 3 tbsp unsalted butter (melted and slightly cooled)
  • 2 cups whole milk (at room temperature)
  • 0.5 cup berry jam (for serving)
  • 0.5 tsp ground cardamom
  • 2 tbsp granulated sugar
  • 0.5 tsp fine salt

Instructions

  1. Whisk the all-purpose flour, granulated sugar, fine salt, and ground cardamom together in a large mixing bowl for 30 seconds, until the dry ingredients look evenly combined and no clumps of cardamom remain.
  2. Whisk the whole milk, large eggs, and vanilla extract together in a medium mixing bowl for about 1 minute, until the eggs are fully broken up and the mixture is smooth and pale yellow.
  3. Pour the milk mixture into the flour mixture in a slow stream while whisking constantly for 1 to 2 minutes, until the batter is thin and mostly smooth with only a few tiny lumps.
  4. Whisk the melted unsalted butter into the batter for 30 seconds, then scrape down the sides of the bowl with a rubber spatula so no dry flour remains at the bottom.
  5. Let the batter rest at room temperature for 10 minutes, until slightly more fluid and evenly hydrated; it should be thinner than American pancake batter and similar to light cream.
  6. Set a 9- to 10-inch nonstick or well-seasoned cast-iron skillet over medium heat for 2 minutes, then brush the surface with a very thin film of neutral oil until the pan looks glossy but not pooled.
  7. Ladle about 3 tbsp batter into the center of the hot skillet, immediately lift and tilt the pan in a circular motion for 5 to 8 seconds, and spread the batter into a thin, even round that reaches the edges.
  8. Cook the pancake over medium heat for 60 to 90 seconds, until the top looks set, the edges are lightly golden and beginning to lift, and the underside has small golden-brown spots.
  9. Slide a thin spatula under the pancake, flip it carefully, and cook the second side for 20 to 30 seconds, until it is just set with a few pale golden spots; the pancake should remain flexible rather than crisp.
  10. Transfer the finished pancake to a dinner plate and cover it loosely with a clean kitchen towel to keep it warm while steam softens the edges.
  11. Repeat with the remaining batter for 12 to 14 pancakes, brushing the 9- to 10-inch skillet with a trace of oil only if the pancakes begin to stick and adjusting the heat between medium-low and medium so each pancake browns lightly without scorching.
  12. Spread each warm pancake with about 2 tsp berry jam, then fold it into quarters or roll it into a cylinder and serve immediately while tender and warm.

Nutrition (per serving)

  • Calories: 320
  • Protein: 9 g
  • Fat: 12 g
  • Carbohydrates: 45 g
  • Fiber: 1 g
  • Sugar: 18 g
  • Sodium: 270 mg

More Recipes