Icelandic Pönnukökur with Rhubarb Compote and Cream
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.
Preparation
Get these tasks done before you start cooking.
Making the Pönnukökur Batter
- 1
Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- 2
Mix Wet Ingredients
In another bowl, beat the eggs, then add milk, melted butter, and vanilla extract.
- 3
Combine and Whisk
Gradually combine the wet ingredients with the dry ingredients, whisking until smooth.
Tip: Let the batter rest for at least 20 minutes for best results.
Preparing the Rhubarb Compote
- 1
Combine Compote Ingredients
In a saucepan over medium heat, combine the rhubarb, sugar, orange juice, orange zest, and cinnamon.
- 2
Cook Compote
Cook for about 15-20 minutes, stirring occasionally until the rhubarb breaks down into a thick compote.
- 3
Cool Compote
Allow to cool and set aside.
How to Make Icelandic Pönnukökur with Rhubarb Compote and Cream
Total time: 2 h · Yields 8 servings
- 1
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.
- 2
Making the Cream Filling
In a chilled bowl, whip the cream with powdered sugar and vanilla until soft peaks form.
- 3
Assembly
Spread rhubarb compote over the warm pancakes, add a dollop of whipped cream, roll, and serve immediately.
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