Wednesday, July 6, 2011

The breakfast project

And a very happy Independence Day, Icelandic style...

Background: We happened to be in Iceland on their Independence day. We were spending the day in West Iceland when we stopped for a mid afternoon snack in a very small town. The Cafe was full with locals. They were having an Independence Day party. The beautiful Cafe was decked out with flags and they were serving a traditional Independence Day dessert with coffee and hot chocolate: pancakes with whipped cream and blueberries (their version is more like crepes).
Yummy, Yes?

Well, in honor of our Independence Day I decided to recreate it and share the recipe with you... So you too can enjoy a little piece of Icelandic culture even though we are celebrating America's Independence Day...

So for breakfast, on the 4th of July, we partook of this delicious dish. A word of warning though, this a special treat, we will not be enjoying this dish on a regular basis... not that friendly to the waistline... Just thought I'd tell you...

For the pancakes:

1 cup flour
2/3 cup cold milk
2/3 cup cold water
3 large eggs
1/4 teaspoon salt
3 tablespoons melted butter, plus more for brushing on pan

  1. Mix all ingredients until smooth in a blender or with a whisk. Refrigerate.
  2. Heat a non-stick frying pan over medium heat. Brush with melted butter.
  3. Pour in 2 to 3 tablespoons of batter into the center of the pan and then tilt the pan in all directions to cover the bottom evenly. Cook about 1 minute, or until browned on the bottom. Turn and cook briefly on the other side.
  4. Cool on a plate as you finish making the rest.
To serve:
Whipped cold whipping cream with some powder sugar (adjust to your liking) until soft picks forms. Add a dollop to an unfolded pancake, then add some fresh blue berries. Fold in half and then in half again.

Another way to eat it (my children's favorite) is to sprinkle a tablespoon of sugar before you take your pancake off the pan. Roll the pancake like a cigar...

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