Pönnukökur fiskimannsins

Fisherman's pancakes

Here's another very tasty, hearty Pönnukökur variant - with tomatoes, onions, leeks and mussels.


Ingredients

300 g wheat flour
1 tsp salt
2 tsp sugar
2 eggs
600 ml milk
3 Tbsp melted margarine

1 Tbsp melted margarine
2 onions
2 stalks of leeks
2 beefsteak tomatoes
600 g mussels (can)
600 g chopped tomatoes (can)
1 tsp sugar
1 pinch of salt and pepper
1 tsp chopped parsley


Preparation

Mix the flour with the salt and sugar in a bowl. Mix with the eggs and milk, add the melted margarine and work into a smooth, liquid dough and let the dough stand in a cool place for about 1/4 hour.

Meanwhile, prepare the filling:

Peel the onions, halve them and cut them into small pieces.

Wash and clean the leek, halve it and cut it into thin slices.

Wash the tomatoes, remove the stalks and dice.

Heat a large pan, melt the margarine and carefully fry the onions and leeks.

Then wash the mussels, drain them and add them...

...and finally the canned tomatoes...

...and half (!) of the fresh tomatoes.

Then season everything with sugar, salt and pepper and let it simmer a little.

Preheat the oven to 350 °F (180 °C) upper/lower heat.

Fry the pancake batter in portions in a small pan until golden brown on both sides. The pancakes must be thin (the batter is enough for approx. 16 - 18 pancakes).

Then spread a spoonful of the mussel mixture directly onto each of the freshly baked pancakes...

...roll up loosely...

...and layer the filled pancakes next to each other in an ovenproof baking dish.

Then put the remaining mussel mixture on the pancakes, distribute the remaining fresh tomato cubes on top, sprinkle the chopped parsley over it and season with salt and pepper.

Then bake the pancakes in a preheated oven at 350 °F (180 °C) upper and lower heat for about 20 minutes and then serve.

Bon appetit - verði þér að góðu!




[Translated from here.]