Icelandic Ponnokukur

Ingredients

1 cup all-purpose flour

2 tablespoons sugar 

1 teaspoon baking powder 

1 teaspoon salt 

1/2 teaspoon ground cardamom

1/2 teaspoon grated nutmeg 

2 eggs 

1 3/4 cups milk, plus more as needed 

1/2 cup heavy cream 

1 teaspoon vanilla extract 

Butter, for coating the pan 

Directions

• In a medium bowl, sift along the flour, sugar, leavening, salt, cardamom and nutmeg and put aside. In another bowl, beat the eggs till swish. In alternating turns, add half the flour mixture and half the milk to the eggs, whisking till combined; repeat with the remaining flour and milk. combine within the cream and vanilla. Let the batter sit half-hour, cold.

• heat up a crepe pan over medium-high heat. Rub with a stick of howeverter to gently coat the pan--the butter ought to foam but not brown. Swirl up three to four tablespoons of batter into the pan, tilting the pan to thinly and equally cowl the whole surface. once the sides flip golden (after regarding thirty seconds), flip the hot cake with associate degree offset spatula or pie server, and brown the opposite facet. Flip the pan the wrong way up over an outsized plate, dropping the hot cake onto the plate. Repeat with the remaining batter.

• Serve directly, or stack the pancakes with a layer of parchment between every. they will be wrapped tightly in plastic and frozen, or used at intervals two days (stored wrapped at area temperature).