Lummur með jarðarberjum

Icelandic pancakes with strawberries

In Iceland there are two types of pancakes: the larger, very thin pancakes (pönnukökur) and then smaller, thick pancakes (lummur). What is typical for Icelandic pancakes is that the fat is added directly to the dough, but the pancakes are then baked in the pan without fat.

Icelanders like to eat pancakes with coffee, but they are also perfect for a leisurely, late breakfast - especially with cream and fresh fruit.

Ingredients

140 g wholemeal flour

150 g wheat flour

2 tsp baking powder

1 Tbsp brown sugar

1 pinch of salt

400 ml soured milk

1 egg

3 Tbsp rapeseed oil

Preparation

Put the wholemeal flour with the wheat flour in a large bowl, add baking powder, sugar and salt.

Pour 400 ml of soured milk over it and stir into a smooth dough.

Add egg and oil and mix thoroughly.

Add a little more milk if necessary if the consistency of the dough is still too thick.

Fry the Lummur in a hot pan without additional oil until they are golden brown on both sides.

The Lummur is best served fresh with fruit or jam and cream.

Bon appetit!

[Translated from here.]