The White Falcon - 22.03.1974, Blaðsíða 9

OCX'
The pancakes usually are
served cold, as a dessert, and
be made ahead of time. At
rving time, put about one ta-
blespoon of whipped cream and a
teaspoon of jam or jelly in the
center of each pancake, fold into
quarters and serve. Strawber-
ries, etc, can be substituted for
the jam.
These pancakes are also mouth-
atering sprinkled with powdered
>r granulated sugar and served
warm, with coffee. In this case
the pancake is rolled and cut in
half or in bite-size pieces.
Another version of the Icelan-
dic pancake is as follows (it is
equally delicious):
I
| 3 eggs
.3 tbsp sugar (stir together)
tbsp oleo (melted and cooled)
r2 cups flour
* 1 tsp baking powder
I k cup cold perked coffee or 1
| tbsp lemon, vanilla or cardamon
* 1 litre (about 4k cup) milk
* Add the wet and dry ingredients
I alternately to the eggs and su-
gar, then proceed as with the
I other pancakes.
A recipe that is made on the
same skillet is Skonsur. This
makes a lovely coffee or luncheon
dish.
11 3/4 cup flour
j 4k tsp baking powder I
. 1 tsp salt |
1 2 tbsp sugar
I 6 tbsp margarine *
|1 cup plus 2 tbsp milk
| 2 eggs I
• Blend dry ingredients, stir in i
J eggs and melted margarine and
I thin flour with milk. Cook '
I over moderate heat on top of i
grange. Divide batter to make
three cakes. To serve, fill '
I with any of the following- |
| shrimp, tuna fish, scampi, egg .
.salad or fruits. Decorate the 1
' top with cream cheese.
March 22, 1974
An Icelandic flat bread that
looks a little like a pancake is
delicious served with coffee or
with meals, is made as follows:
i
I 4 cup flour (hveiti)
I 3 tsp baking powder
I k cup sugar
I k tsp baking soda
I add 1 egg and enough milk to
| make consistency of heavy cream
I cook the same as pancakes.
Have you tried Icelandic do-
nuts? Their taste is similar to
ours but their appearance is
something like a pretzel. They
are called Klaunur. We have not
|tried this recipe but have heard
it is good.
4 cup flour
1 cup sugar
k tbsp baking powder
1 cup oleo or butter
2 cup milk (about)
3 eggs
Whip sugar and butter, then add
eggs and flavoring (vanilla,
lemon or cardamon). Add milk,
then mix in 3 cups of flour and
the baking powder. Add the
fourth cup slowly or knead it
in. Don't knead too much or
dough will be tough. Roll out,
shape and deep fat fry.
Have you learned your metric
system and bought your scales
yet? (See White Falcon chart.)
These scales can be bought at
stores in Iceland or ordered
through catalogs from home. Here
is a cake to test your skill. It
is not only delicious, it is also
beautiful. It should be baked in
a Flan Pan but can be baked in a
Spring form or layer cake pan.
4 eggs
175 grams sugar (whip together
until very stiff about 5 min-
utes)
50 grams white flour
50 grams potato starch (karto-
flumjol)
about k tsp baking powder
sift into above and mix by
hand
Grease pan or pans with butter.
Bake at about 350 degrees for
25 to 30 minutes or until gol-
den. Cool about 15 minutes and
turn out on plate while still
slightly warm. Frost and/or
fill with whipped cream and
fruit in andy combination you
wish. Use your imagination.
If you have any questions you
can call Marjie, ext. 5153 or
Sue, ext. 7571.
Article by:
Marjie Mu Iter
and
Sue McKnight
Page 9