Pönnukökur fylltar með afgangskjöt

Stuffed pancakes with leftover meat

So to speak, “Kebab in Icelandic”: If there’s anything left over from Sunday’s roast lamb , these filled pancakes are a great way to use up the leftovers the next day!


Ingredients

2 onions
60 g dried mushrooms
1 Tbsp butter
Leftover lamb
4 Tbsp sour cream

240 g flour
150 ml milk
150 ml water
4 eggs
1 tsp coarse sea salt
2 Tbsp melted butter

some oil for the pan


Preparation

First prepare the filling:

Place the dried mushrooms in cold water and soak for about 10 minutes, then drain.

Peel the onions, halve them and cut them into thin rings.

Heat a pan, add a spoonful of butter and briefly fry the onions and mushrooms.

Cut the cold meat into thin slices and briefly add it to the pan.

Then put everything in a fireproof dish and keep it warm in the oven at 200 °F (100 °C) upper and lower heat.


Now for the pancakes:

In a large bowl, mix the flour with the eggs, milk, water and salt thoroughly until you have a nice, liquid dough.

Add the melted butter and stir in.

Heat the pancake pan, add a little bit of oil if necessary and use a small ladle to fry the pancake batter in portions in the pan on both sides. Stack the pancakes on top of each other and keep warm.

Finally - fill the pancakes:

Then spread a little sour cream on the freshly baked pancakes and top with 1 - 2 tablespoons of the filling.

Fold the pancakes together, cut them in half...

...and serve directly with fresh salad.

[Translated from here.]