Icelandic Ponnokukurpancakes Recipes

ICELANDIC PONNOKUKUR

Steps:

• In a medium bowl, sift together the flour, sugar, baking powder, salt, cardamom and nutmeg and set aside. In another bowl, beat the eggs until smooth. In alternating turns, add half of the flour mixture and half of the milk to the eggs, whisking until combined; repeat with the remaining flour and milk. Mix in the cream and vanilla. Let the batter sit 30 minutes, refrigerated.
• Preheat a crepe pan over medium-high heat. Rub with a stick of butter to lightly coat the pan--the butter should foam but not brown. Swirl up 3 to 4 tablespoons of batter into the pan, tilting the pan to thinly and evenly cover the entire surface. When the edges turn golden (after about 30 seconds), flip the pancake with an offset spatula or pie server, and brown the other side. Flip the pan upside down over a large plate, dropping the pancake onto the plate. Repeat with the remaining batter.
• Serve immediately, or stack the pancakes with a layer of parchment between each. They can be wrapped tightly in plastic and frozen, or used within 2 days (stored wrapped at room temperature).

CARAMELIZED POTATOES - ICELANDIC SIDE DISHES

Steps:

• Cut potatoes: Clean and peel the potatoes. Cut them into large chunks or leave them whole if using small potatoes.
• Boil potatoes: Bring a pot of water to a boil. Add the potatoes and cook for about 15-20 minutes, the potatoes should be tender, but not become mushy. Drain the potatoes very well and let stand in a colander for about 10 minutes, to make sure that they are dry.
• Caramelize sugar: Place the sugar into a nonstick pan and let melt slowly, it should start to get slightly brown. At this point, add the butter and let melt slowly as well. Stir thoroughly.
• Caramelize potatoes: Add the potatoes and stir carefully, taking care not to break the potatoes. Lower the heat to a minimum and continue turning the potatoes into the caramel until they are coated all over and golden. Do not let the caramel turn too dark, if you think it might happen, immediately remove the pan from the heat.
• Serve immediately as suggested above.

ICELANDIC PANCAKES (PöNNUKöKUR)

Steps:

• Whip together milk and eggs with a whisk until smooth, about 30 seconds.
• Slowly add in flour, sugar and salt. Whisk until the batter is smooth, about 30 seconds to a minute. Try to avoid beating air into the batter or overworking it. Just mix it until fully incorporated.
• If possible, allow the batter to stand for 30 minutes so that the flour absorbs more liquid, and the air bubbles rise out of the mix. Or, if short on time, just begin cooking.
• Heat a crepe pan to very hot but not smoking and add a small pat of butter. Lift the pan and pour a large ladle of batter into the pan. Immediately begin tilting to pan to spread the batter. Keep the pan moving until all the batter has solidified and/or the whole pan is covered in batter.
• Cook until the batter has set across the top and the edges begin to pull away from the pan, about 30 seconds to 1 minute.
• Flip with a very thin spatula, and cook for another 30 seconds on the other side.
• Remove to a plate and serve with jam or yogurt.

ICELANDIC PONNOKUKUR(PANCAKES)

Steps:

• In a medium bowl, sift together the flour, sugar, baking powder, salt, cardamom and nutmeg and set aside. In another bowl, beat the eggs until smooth. In alternating turns, add half of the flour mixture and half of the milk to the eggs, whisking until combined; repeat with the remaining flour and milk. Mix in the cream and vanilla. Let the batter sit 30 minutes, refrigerated.
• Preheat a crepe pan over medium-high heat. Rub with a stick of butter to lightly coat the pan--the butter should foam but not brown. Swirl up 3 to 4 tablespoons of batter into the pan, tilting the pan to thinly and evenly cover the entire surface. When the edges turn golden (after about 30 seconds), flip the pancake with an offset spatula or pie server, and brown the other side. Flip the pan upside down over a large plate, dropping the pancake onto the plate. Repeat with the remaining batter.
• Serve immediately, or stack the pancakes with a layer of parchment between each. They can be wrapped tightly in plastic and frozen, or used within 2 days (stored wrapped at room temperature).

KJOTSUPA ICELANDIC LAMB SOUP RECIPE

Steps:

• Set your large pot on the stove and set to medium heat.
• Once hot, add olive oil and allow to heat. Add garlic and saute for one-to-two minutes.
• Add lamb cubes and sear on all sides until browned.
• Once lamb chops are browned add chopped onion and fry for one minute or until onion is softened on the edges but not all-the-way through.
• Add water and brown rice. Increase heat to high and bring to a boil for five minutes.
• Reduce heat to medium and stir in thyme and oregano.
• Cover and continue cooking for 40 minutes.
• After 40 minutes add cauliflower, cabbage, carrots, rutabaga, and potatoes.
• Cover and cook for 20 minutes.
• Serve hot in a bowl.