Icelandic Pönnukökur with Rhubarb Compote and Cream

Name: Icelandic Pönnukökur with Rhubarb Compote and Cream
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Dessert
Ingredients: 2 cups all-purpose flour; 1/4 cup sugar; 1 tsp baking soda; 1/2 tsp salt; 3 large eggs; 3 cups whole milk; 3 tbsp melted butter; 1 tsp vanilla extract; 2 cups rhubarb, chopped; 1/2 cup sugar; 1/4 cup orange juice; 1 tsp orange zest; 1/2 tsp ground cinnamon; 1 cup heavy cream; 2 tbsp powdered sugar; 1 tsp vanilla extract

Traditional Icelandic Pancakes with a Tangy Twist

A delightful classic Icelandic dessert perfect for brunch or a sweet treat, featuring thin, crepe-like pancakes filled with homemade rhubarb compote and fresh cream.

1 h 30 min
8
Intermediate

Ingredients

Pönnukökur Batter

2 cups all-purpose flour

1/4 cup sugar

1 tsp baking soda

1/2 tsp salt

3 large eggs

3 cups whole milk

3 tbsp melted butter

1 tsp vanilla extract

Rhubarb Compote

2 cups rhubarb, chopped

1/2 cup sugar

1/4 cup orange juice

1 tsp orange zest

1/2 tsp ground cinnamon

Cream Filling

1 cup heavy cream

2 tbsp powdered sugar

1 tsp vanilla extract

Preparation

Making the Pönnukökur Batter

Combine Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking soda, and salt.

Mix Wet Ingredients

In another bowl, beat the eggs, then add milk, melted butter, and vanilla extract.

Combine and Whisk

Gradually combine the wet ingredients with the dry ingredients, whisking until smooth.

Let the batter rest for at least 20 minutes for best results.

Preparing the Rhubarb Compote

Combine Compote Ingredients

In a saucepan over medium heat, combine the rhubarb, sugar, orange juice, orange zest, and cinnamon.

Cook Compote

Cook for about 15-20 minutes, stirring occasionally until the rhubarb breaks down into a thick compote.

Cool Compote

Allow to cool and set aside.

Cooking Process

Cooking the Pancakes

Heat a non-stick pan over medium heat. Pour a small ladle of batter into the pan, swirling to cover the surface. Cook until edges lift slightly, flip, and cook for another minute.

Use a well-seasoned crepe pan for perfectly thin and even pancakes.

Making the Cream Filling

In a chilled bowl, whip the cream with powdered sugar and vanilla until soft peaks form.

Chill the bowl and whisk before whipping the cream for quicker results.

Assembly

Spread rhubarb compote over the warm pancakes, add a dollop of whipped cream, roll, and serve immediately.

Plating & Serving