Iceland review - 2013, Qupperneq 62

i C e L a n D i C
Pa n C a K e S
25 g butter
3 dl (1¼ cups) flour
½ tsp baking powder
2 tbs sugar
¼ salt
4-4½ dl (1½-2 cups) milk
1-2 eggs
¼ vanilla essence
To watch a multimedia slideshow of the recipe, go to icelandreview.com.
Melt the butter and leave to cool. Sift the flour and baking
powder into a bowl. Then add sugar and salt. Pour half the
milk into the bowl and stir until there are no lumps. Add the egg(s)
and then the rest of the milk along with the vanilla essence. Finally
add the melted butter and stir until the batter is smooth and runny.
Heat a small crêpe pan (or custom-made Icelandic pancake pan)
on medium heat. A little bit of butter or oil may be necessary to
prevent the batter from sticking. Pour about half a ladle of batter
into the pan and distribute it as quickly, thinly and evenly as possible.
When the pancake is dry on top, flip it and fry on the other side.
Roll up with sugar or wrap in squares filled with jam and whipped
cream and enjoy. ESA
60 ICELAND REVIEW
fOOD
at café loki, opposite
Hallgrímskirkja church.