Ponnukokur

Ponnukokur

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Emma's Cookhouse
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 48 pancakes

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.

Share It

Reviews (3)

Rate This Recipe
LiljaMoon
14

LiljaMoon

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

Jess M.

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

Debster

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.

More Reviews

Similar Recipes

Crepes
(582)

Crepes

Dessert Crepes
(559)

Dessert Crepes

Norwegian Pancakes - Pannekaken
(138)

Norwegian Pancakes - Pannekaken

Finnish Kropser (Baked Pancakes)
(97)

Finnish Kropser (Baked Pancakes)

Blini (Russian Pancakes)
(17)

Blini (Russian Pancakes)

Danish Oven Pancake (Aeggekage)
(16)

Danish Oven Pancake (Aeggekage)

Nutrition

Amount Per Serving (24 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Dessert Crepes

>

next recipe:

Love Letter - Crepes