pönnukökur with lingonberries

icelandic pancakes 2

a jonny angel special--icelandic pancakes with lingonberry preserves and touch of granulated sugar. jon says he's never had them in iceland, i've never had them anywhere until tonight, so i'm not sure what they are supposed to be like. from what i've read crepe-like is the norm, so i used the recipe provided as a guideline with different proportions. this is what i ended up with, and they were kinda fabulous--softer and fluffier than crepes, and the added bit of cardamom nicely complemented the sweet-tart lingonberries.


1 cup flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp cardamom
1 cup milk
1 large egg, lightly beaten
50g of melted butter

mix the dry ingredients together, then add the wet ingredients until just mixed. let it sit for half an hour. pour roughly 1/4 cup of batter onto a very hot, greased griddle and cook until each side is golden brown. spread some lingonberry preserves thinly onto one side, then fold into quarters.


Wow! Not only did your dish turn out great but your presentation rocks. Good job.

I think the ingredient that really makes the dish is the cardamom, don't you think?

I'm amazed that you can get lingonberries so easily on Guam. You'd think I was the one living on an island, not you. ;-)

Hi Santos,

Amazing. I can't find lingonberry preserves here...at least I haven't seen any yet. I think I'll need to buy them when I go to SF.

hi jonny! i keep meaning to get to iceland. one day. the cardamom was nice, and these were great, so thanks for letting me know about these.

hey reid--lisa (oslofoodie) and i have had a little discussion about the strange scandinavian/guam connection, which i can't figure out. ever since i was a little kid, brown bread, gjetost brown cheese, pickled herring and lingonberries have been available on island. i guess there's a scandinavian clan on island i've yet to meet!


Hello everybody incl Johnny Angel,

These are not Icelandic pankakes, whoever told you that! I am Swedish and I can tell you these are very Swedish Pankakes, and we call them "pannkakor" they should be served with whipped creme and strawberry jam (or any jam). Lingonberry jam is more used with meatballs and mashed potatoes, not so much in desserts...maybe strange for you.

And Johnny ANgel, do not serve pankakes with the peasoup,the pankakes is more a dessert.

By the way thank you all for your lovely foodblogs!


hi mrs. t! yesyummy

hi ylva--the recipe that jonny linked to is clearly stated as an icelandic recipe, and further google-yoogley revealed that this recipe is standard for what is called pönnukökur, or icelandic pancakes, or at least for english translations of icelandic recipes. googling the phrase "swedish pancakes" led me to english-language recipes that show there is one major difference: the iceland pancakes use baking powder and sometimes baking soda as leavening agents, whilst the swedish version does not. having make standard crepe recipes that do not use baking powder, compared to these there is a difference in texture.

whether or not in sweden or in iceland these are meant to be different products, the ones that i made and the ones jonny angel made are adapted to our style. i think jonny's blog and hopefully mine has shown that we are not bound to traditions; jonny introduced me to a new recipe, so i tried it and obviously altered it. at this point it is neither swedish nor icelandic, but palm springs-y and guamish. perhaps it is wrong to call these any nationality at this point, but it is right to give these a point of reference. from now on i'll call them...jonnycakes? angel cakes? jonny angel, can you hear me? help me out!

Ok, in reply to Ylva. I'm also Swedish and I've never seen Swedish pancakes (pannkakor) made with baking powder! So I would not say these are a swedish type of pancake (have no idea how they make them on iceland, so could probably be like this).

Swedish "pannkakor" are thin like crepes, they are made with the proportion: 1 egg to each 100 ml flour, 200 ml milk and a pinch of salt. Fry on hight heat until crisp on each side. Serve with whatever you want, berries, apple jam, cream (or even lingonberries! open your mind). "Tack och hej".

hi anon! thanks for your affirmation!

This comment has been removed by a blog administrator.

and thanks for the recipe--i might just have to make those next.

No worries :)

And you should try them. It doesn't get easier than that. I've tried different crepes recipes and still think the simple swedish pancake is the best cause you can get them ultra thin and crisp with if you wish (with a little practice). But I might be a bit biased being swedish and all.

Just make sure that the pan is just hot enough when you start (this is where the practice comes in), and grease it with a little butter or oil in between each pancake (you could of course add oil to the batter instead but they still tend to stick to the pan so I find it better to just grease the pan a bit). Fill about half the pan with batter and swirl it around so the batter covers the pan.

Then you can do basically anything with them, have them sweet or savory. But make sure to try with ice cream, cardemom, a pinch of sugar and blueberry-jam when they are smooking hot. Or lingoberries and brie!

Or why not make a "pannkakstårta" translated to pancake-cake (ehh..). Stack them on top of each other with cream and berries/jam in between and top the "cake" with cream and fresh berries. I guess it's a bit '70-ties', but who cares! It's still all good.

pannkakstårta! that's right up my alley. how many layers before it's just deemed obscene?

I just wanted to say that I totally agree with anonymous (the one with the correct Swedish pancake recipe, without baking powder) :-)

About the pannkakstårta, you can have as many layers as you want :-) Here's a nice picture of the cake, not so many layers though:

hi dagmar! how are you? that's it, third time's the charm, i am definitely making pannkakstårta soon. thanks for the link!

hey Santos
the crepe looks yummy! I was dreaming about crepe soaked in lemon syrup this morning but it was too much of a hassle to make :p
Do try out the pannkakstårta ! I had wanted to make this for a long long time with maccha crepe and black sesame fillings!

Well, as far as whether the recipe is truly Icelandic or not, I suppose it must be rather Icelandic if it's written and cooked by an Icelandic person? (Check out the recipe link and where it goes.) Food (and people, and language) does tend change a bit once it crosses the Atlantic, you know. As to whether this recipe originates in mainland Scandinavia or not, well of course it does!

You Swedes are so damn finnicky. ;-) Slappe af mand, livet er kort, du!

But thanks for the tip on serving the pancakes with the soup... point taken. :-)

Guamish and Palm Springs-y... tee-hee! You crazy, Santos.

Santos and anonymous,

I did not see the recipe, I look to much at the pictures! I agree with anonymous, the receipe seems not at all Swedish, we do not use bakingsoda. And I did not look at Johnny angels recipe either. I think anonymous recipe is more authentic Swedish stuff.

Sorry forgot to say that I (anonymous) am Ylva, again. Well Johnny-angel (love that name) I like your site verymuch. I enjoy your skilled cooking.

alveg eins og hjá ömmu (means: just like grandma`s)
Try them too with rhubarb jam and whipped cream - yummy!
Kveðja, Guðný

i love rhubarb! what an excellent notion. thanks!