How to Make Traditional Icelandic Pancakes

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

Crack 3 large eggs into a bowl.

Add 3 tablespoons of sugar to the eggs.

Add 1 teaspoon of salt and 1 teaspoon of baking soda (natron).

Whisk the mixture until light and fluffy, about 3-4 minutes.

Melt 75 grams of butter and let it cool slightly.

In a separate bowl, add 4 cups of all-purpose flour.

Pour in 1 cup of whole milk and mix together.

Add the melted butter to the mixture and continue mixing.

If the batter is too thick, add more milk until you reach the desired consistency.

If needed, add 1 cup of water to thin the batter (not recommended).

Heat a non-stick skillet over medium heat without cleaning it.

If necessary, wipe the skillet with a stick of butter and a paper towel.

Pour a ladleful of batter into the skillet, allowing it to flow to the edges.

Wait until all the wet spots on the pancake are gone before flipping.

Use a thin spatula to work around the edges and flip the pancake.

Cook the pancake until it reaches your preferred doneness, about 1-2 minutes on each side.

Transfer the pancake to a plate and repeat the process with the remaining batter.

Store any leftover batter in a container in the fridge for a few days.

To serve, sprinkle sugar on the pancake, roll it up, and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens