Icelandic Pönnukökur with Rhubarb Compote and Cream
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
Rhubarb Compote
Cream Filling
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.
Making the Cream Filling
In a chilled bowl, whip the cream with powdered sugar and vanilla until soft peaks form.
Assembly
Spread rhubarb compote over the warm pancakes, add a dollop of whipped cream, roll, and serve immediately.
Plating & Serving
Icelandic Pönnukökur with Rhubarb Compote and Cream
Icelandic Pönnukökur with Rhubarb Compote and Cream
Plating & Serving
Roll each pancake with a layer of rhubarb compote and a dollop of cream, then dust with powdered sugar for a simple, elegant presentation.