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Ponnukokur
Here is a recipe from Brinna Sands for pancakes, a
traditional Icelandic pancake (a version of it was
published in the Baking Sheet in 1992), perfect for
mid-winter fare.
3 cups (12 ounces) King Arthur Unbleached
All-Purpose Flour
1 teaspoon baking powder
4 large eggs
2 1/2 to 3 cups (20 to 24 ounces) milk
3 tablespoons (1 1/2 ounces) melted butter
1 teaspoon vanilla
strawberry jam or other preserves
whipped cream, barely sweetened and flavored with a
touch of vanilla
Whisk the dry ingredients together in a medium-sized
mixing bowl. Separate the eggs and beat the yolks
with 2 1/2 cups of the milk, the melted butter, and
the vanilla. Beat the egg whites until they're
stiff, and fold them into the batter. Then add the
remaining milk (if necessary) to make a fairly thin,
pourable batter, about the consistency of crpe or
popover batter.
Cook the pancakes paper-thin (like crpes) on a
heavy griddle. Keep warm under a damp towel until
ready to serve. To eat, spread a pancake with
preserves, top with whipped cream, fold into a
triangle (so you can eat it by hand, a messy
business at best) and enjoy with a cup of coffee of
whatever persuasion. Yield: about 34 pancakes.
Copyright 2002, The King Arthur Flour Company. All
rights reserved.
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