Icelandic pancakes

While browsing through some of my belongings, I unearthed an Icelandic food magazine that I had saved from my one and only trip to Iceland in 2008. A stash of fluffy pancakes caught my attention and I immediately knew they were great material for a birthday breakfast…

I mean, wouldn’t you be interested in a batter containing four teaspoons of lyftiduft? If you know a better name for baking powder, don’t use this recipe.

Fluffy on paper.

Fluffier when served.

Chewy, gluten-free and vanilla-scented…

Ingredients for  4 persons:

3 dl rice flour
2 dl buckwheat flour
4 tsp baking powder aka “lyftiduft”
vanilla powder
1 tbsp brown sugar/agave, or a tiny amount of stevia
100 ml sour cream/creamy Greek yogurt, diluted in 150 ml water, or  250 ml kefir
250 ml milk, dairy or non dairy
3 tbsp rapeseed oil
2 free-range eggs

Preparation:

• Mix the dry ingredients.
• Add the three tablespoons of oil and the liquids.
• Incorporate the eggs to the batter and mix until smooth.
• Heat up a pan and grease it lightly.
• Ladle the batter into the middle of the pan by using a 100 ml scoop to make big fluffy pancakes, or opt for smaller ones as you prefer.
• Bake for a couple of minutes on each side, until golden.
• Combine with jam, maple syrup, honey, cheese, or whatever else your little <3 might desire.

PS: adjust the sweetness, according to taste. The original recipe calls for 4 tablespoons of sugar, which is really not necessary!