new icn messageflickr-free-ic3d pan white
Day 12/366: 44 pancakes | by karynsig
Back to photostream

Day 12/366: 44 pancakes

A common late-morning weekend breakfast ritual is making a big batch of Icelandic pancakes. They're similar to crepes, just smaller in diameter. They're so much easier to make than I thought they'd be, you just need the right pan and to cook them at the right temperature.


The estimates since I don't have an exact recipe that I follow:


About 3-3½ cups of flour

1/8 teaspoon baking powder

1/8 teaspoon baking powder

4½ cups or so of milk, at room temp.

3 eggs, beaten, at room temp.

3 tablespoons of butter, melted but cooled

1 tablespoon vanilla


In a large bowl, mix dry ingredients.


With a wire whisk, whisk together about 2 cups of milk with the dry ingredients. The mixture should be very thick. If you need to, add a bit more milk until it makes a very thick mixture (it shouldn't be easy to whisk). Whisk until mostly smooth. Add the remaining milk - the batter should be soupy, but with a little bit of weight to it.


Add the eggs; whisk together well.


Add the butter; whisk together well.


If the batter is a bit thick still, add a little more milk, about ½ cup at a time.


Add the vanilla; whisk well.


Let settle for about 20 minutes (this helps the molecules expand so the pancakes aren't chewy).


Preheat the pan at medium-medium high. I use a small ladle to measure the batter for each pancake - it's probably a little more than ¼ cup. Shake the batter out until it thinly coats the entire bottom of the pan.


Once the edges start coming away from the pan and you can see the bottom is a nice brown (about 1-1½ minutes), flip the pancake with a metal spatula. Let the opposite side cook for approximately 30 seconds.


This recipe made 44 pancakes, so it can be halved, but between the 4 of us there are ALWAYS eaten over the weekend with a fight for the last one.

3 faves
1 comment
Taken on January 12, 2008