Rating: 4.6 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This is a traditional Icelandic dish, wonderful texture and taste, tasty warm or cool. Even the fact that there is sour cream in it gives this pancake-like breakfast meal no odd taste. Fill each ponnukokur with brown sugar and icing sugar, and roll up.

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
24
Yield:
48 pancakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, whisk together the flour, baking powder, baking soda, and salt until thoroughly combined. In a large bowl, whisk the eggs until well beaten, then whisk in sour cream and vanilla extract. Whisk the flour mixture into the sour cream mixture, and mix in the milk and melted butter to form a thin but smooth batter.

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  • Butter a skillet, and heat over medium heat until the butter is fragrant; pour in enough batter to coat the skillet in a thin layer (pancakes should be very thin). Allow to cook until the bottom is lightly browned, then turn the thin pancake over to brown the other side.

Nutrition Facts

156 calories; protein 5.4g; carbohydrates 14.4g; fat 8.5g; cholesterol 79.6mg; sodium 216.1mg. Full Nutrition
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Reviews (5)

Most helpful positive review

Rating: 5 stars
07/25/2011
I live at a high altitude so I added quite a bit of water to these to thin them out... I also have a curse of my pancakes being think no matter what I do but they were still delicious! Served with the sugars as suggested and some fresh blueberries. Read More
(13)

Most helpful critical review

Rating: 3 stars
12/08/2012
Just for the record -- this is not a traditional Pönnukökur recipe. In Iceland we do not use sour cream or nearly that many eggs. You would need to use a special crepe pan to get the correct thinness (that is key for authenticity). We also do not typically serve it rolled with brown sugar or icing sugar but it is traditionally served either regular granulated sugar in the middle and rolled up(for the kids) or with jam and whipped cream then folded into triangles (served at get-togethers w/coffee). While this recipe is delicious it is not the same as Icelandic Pönnukökur. A more traditional recipe is more like: 2 c flour 1 tbsp sugar 1/8 tsp baking soda 2 eggs 1-2 tsp cardamom (or vanilla) 3/4 c margarine (melted) and milk added until it has a somewhat runny consistency. A good Pönnukökur pan is passed down from generations from mother to daughter and is already well "seasoned". If you are starting out with a new one you may have to go through several pancakes before it forms well. Melt butter on the pan and add to batter before frying. The thinner you can get the pancake to fry without falling apart or with holes the more admiration you get;) Read More
(36)
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
12/07/2012
Just for the record -- this is not a traditional Pönnukökur recipe. In Iceland we do not use sour cream or nearly that many eggs. You would need to use a special crepe pan to get the correct thinness (that is key for authenticity). We also do not typically serve it rolled with brown sugar or icing sugar but it is traditionally served either regular granulated sugar in the middle and rolled up(for the kids) or with jam and whipped cream then folded into triangles (served at get-togethers w/coffee). While this recipe is delicious it is not the same as Icelandic Pönnukökur. A more traditional recipe is more like: 2 c flour 1 tbsp sugar 1/8 tsp baking soda 2 eggs 1-2 tsp cardamom (or vanilla) 3/4 c margarine (melted) and milk added until it has a somewhat runny consistency. A good Pönnukökur pan is passed down from generations from mother to daughter and is already well "seasoned". If you are starting out with a new one you may have to go through several pancakes before it forms well. Melt butter on the pan and add to batter before frying. The thinner you can get the pancake to fry without falling apart or with holes the more admiration you get;) Read More
(36)
Rating: 5 stars
07/25/2011
I live at a high altitude so I added quite a bit of water to these to thin them out... I also have a curse of my pancakes being think no matter what I do but they were still delicious! Served with the sugars as suggested and some fresh blueberries. Read More
(13)
Rating: 5 stars
07/21/2011
YUM! Very easy to make. Set out a choice of fruit fillings and there will not be an unhappy person in the bunch. Kids find these special for some reason. Read More
(10)
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Rating: 5 stars
05/17/2015
I looked this up after seeing someone mention this on tv and I'm really glad I did. I followed the basic recipe (after re-calculating to 6 servings, which made about 10 12-inch pancakes), although I did add a bit more vanilla, 2T of sugar, and some nutmeg as they did on tv. We ate them for breakfast with fresh strawberries & some strawberry preserves on the side. Yummy! Read More
(1)
Rating: 5 stars
03/14/2017
This is delicious and very easy to make! We just ate it with some maple syrup. Kind of like a crepe but very nice flavor. Thanks! Read More