Search thousands of recipes reviewed by home cooks like you.

Ponnukokur

Ponnukokur

  • Prep

  • Cook

  • Ready In

Emma's Cookhouse

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.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 14.4g
  • 5%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 216 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

LiljaMoon
21
12/7/2012

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 ;)

Jess M.
13
7/25/2011

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.

Debster
10
7/20/2011

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.