Amma's Kitchen: How to Make Pönnukökur

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar richness.

syrup

🥗Healthier: honey

💰Cheaper: sugar syrup

Honey adds natural sweetness and flavor.

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt offers creaminess with less fat.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds ingredients.

Mix sour cream and eggs in a bowl using a whisk.

Add hot coffee (or hot water) to the mixture for flavor and color.

Stir in 1/2 teaspoon baking soda until it foams slightly.

Add 1 teaspoon cinnamon and stir it in.

Gradually add 1 1/2 cups flour, mixing in a little at a time to avoid lumps.

Add 1 teaspoon baking powder and a pinch of salt, stirring to combine.

Add 2 cups of milk in increments, mixing until smooth and slightly thinner than pancake batter.

Let the batter rest for a few minutes.

Heat an aluminum pan over medium heat and season with lard.

Pour batter into the pan, swirling to coat the bottom.

Cook until the edges lift and the bottom is golden, then flip and cook the other side until golden.

Repeat with remaining batter, adding butter or lard as needed for cooking.

Serve warm, optionally rolling or folding the pönnukökur.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens