Pönnukökur

200 g hveiti

½ tsk. salt

¼ tsk. matarsódi

1 msk. sykur

5 dl mjólk

2 egg

1 tsk. vanilludropar

50 g smjör

Blandið hveiti, salti, matarsóda og sykri saman í skál. Hellið 3 dl af mjólkinni út í þurrefnin og hrærið vel saman. Bætið eggjum í einu í einu og hrærið í kekkjalaust deig. Bætið mjólkinni út í smám saman og hrærið vel í á milli. Bræðið smjörið á pönnukökupönnu og hellið út í deigið. Bakið pönsurnar á heitri pönnunni báðum megin.

An Icelandic crèpe (pönnukaka) is very thin and is always baked in a special, heavy-bottom crèpe pan. This pan is solely used for baking pancakes and scones. The crèpes are either drizzled liberally with sugar when they are still warm, and then rolled up and stacked up like logs on a tray. Or they are spread with jam and whipped cream or skyr-cream and folded together in a triangle.

Crèpe batter (gives 20-25 crèpes):

1 cup all purpose flour

1 tbsp sugar

½ tsp salt

¼ tsp. bicarbonate of soda or baking powder

2 cups whole milk, room temperature

2 large eggs

1 tsp vanilla extract

4 tbsp butter

Mix flour, sugar, salt and bicarbonate of soda in a bowl. Add one cup of milk in the bowl and whisk together. Add eggs, one at the time  and then the rest of the milk to make a smooth and runny dough.  Melt the butter in the crèpe pan and then pour it into the batter along with the vanilla extract. Whisk together. With the help of a ladle pour 1/3 cup of batter on a hot crèpe pan, to bake very thin pancakes. Tilt the pan as needed to distribute the batter evenly in the pan. When the down side of the pancake is golden brown (use a spatula to check ) turn it over and bake until golden brown on the other side. Stack the pancakes as you finish baking them. Let them cool off for a minute if serving them with jam and cream or roll them up with sugar.

Served with jam and cream:

1 jam rhubarb jam

250 ml Double cream

Whisk the double cream until fluffy. Spread rhubarb jam on the pancake, put a liberal amount of whipped cream on the center of the pancake, fold in half and again into a triangle.

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Við í Salt Eldhúsi erum miklir sælkerar og erum sífellt að prófa okkur áfram í matargerð og að skapa nýja rétti. Ég er annar eigandi og framkvæmdastjóri Salt Elhúss ehf, kennslueldhúss sælkerans, fyrrum þáttagerðarmaður og síðan ritstjóri á Gestgjafanum. Hér á blogginu setjum við inn okkar uppáhalds uppskriftir.

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