2 tablespoons sugar
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon vanilla essence
About ½ liter milk
Take a skillet or Icelandic pancake pan and melt the butter in it.
Set aside and allow to cool slightly.
Mix the dry ingredients and add some of the milk to make a thin paste.
Whip until smooth.
Add the eggs, vanilla essence and the rest of the milk.
Add the margarine/butter (don’t wipe or wash the skillet after melting the fat).
Cooling the fate is important, otherwise the eggs will curdle and make lumps in the dough.
Experiment with the thickness of the dough. If it’s too thick add more milk.
Heat the skillet over high heat and lower to medium.
Pour on a portion of the dough, just enough to cover the pan.
When the underside is golden brown, turn over and fry the other side.
The pancakes should be thin – a proper Icelandic pancake is only about a millimeter thick!
Stack the pancakes on a plate and sprinkle some sugar on top of each pancake to prevent them from sticking together.
These pancakes can be frozen and reheated in a microwave oven.
Pairs Well With
This is my grandmother's old recipe.
Submitted by: "Dora Baldvinsdottir"