Ponnukokur Icelandic pancakes – a detailed recipe приготоat ления. 
Photo of the dish: Шеф-повар ЭмиTielen Time: 1 hour. Difficulty: easy Amount: 16 – 18 pancakes B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. premium flour
- 2 tbsp. l Sahara
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp ground cardamom
- 1/2 tsp ground nutmeg
- 2 eggs
- 1.75 Art. more milk if necessary
- 1/2 tbsp. fat cream
- 1 tsp vanilla extract
- Frying butter
Recipes with similar ingredients: pancakes, premium flour, eggs, milk, cream, vanilla extract, nutmeg, cardamom
Recipe preparation:
- Sift flour, sugar, baking powder, salt into a medium bowl, cardamom and nutmeg. In another bowl, beat eggs until homogeneity. In turn, add half the flour mixture to the eggs and half the milk, stirring well. Repeat with the remaining flour and milk. Stir in the cream and vanilla. Let the dough stand for 30 minutes. вthe fridge.
- Preheat a pancake pan over moderate heat. Lubricate with butter – it should foam, but not darken. Pour 3-4 tbsp. l dough by tilting the pan to evenly cover the entire surface with a thin layer. When the edges are browned (after about 30 seconds), flip the pancake with a pastry spatula or spatula for cake and brown on the other side. Turn the pan over a large plate, lowering the pancake onto it. Repeat with the remaining dough.
- Serve immediately or stack pancakes on top of each other, shifting with parchment paper. Pancakes can be tightly wrapped in cling film and freeze or use within 2 days (Store in film at room temperature).
