Islandic Pancakes With Whipped Cream
Light, thin Icelandic pancakes with a fluffy texture, served with whipped cream and jam, perfect for breakfast or dessert and enjoyed with coffee or tea.
Ingredients
Instructions
- Beat together all ingredients and mix in the stiffly beaten egg whites last.
- Bake paper-thin on a hot cast-iron griddle.
- Spread with preserves, jam, or jelly, and one tablespoon of whipped cream.
- Fold into triangles and serve.
Tips & Substitutions
To achieve the best texture, ensure your egg whites are beaten stiffly and folded in gently to keep the batter airy. For a gluten-free version, try substituting the flour with a gluten-free flour blend. If you prefer a hint of sweetness, consider adding a tablespoon of sugar to the batter. This recipe is versatile and can be served with both sweet toppings like preserves and savory options like a cauliflower scramble.
Serving Suggestions
Serve the pancakes warm with a dollop of whipped cream on top and a side of fresh berries or a fruit compote. They pair beautifully with the berry burst for a refreshing contrast. For a more filling meal, consider serving with a side of Greek honey puffs for a delightful brunch experience.
Storage & Reheating
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over low heat or in the microwave for a few seconds until warmed through. For best results, consider reheating them in the oven for a crispier texture.
Nutrition & Diet Analysis (per serving)
Each serving of Islandic Pancakes With Whipped Cream contains roughly 777 calories, with 4g protein, 44g carbohydrates, and 66g fat. It is an excellent source of calcium (30% of the Daily Value). Note that it is relatively high in sodium, at 1853mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the batter ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a gentle stir before cooking, as it may thicken slightly while chilling.
What can I use instead of milk?
If you're looking for a dairy-free option, almond milk or oat milk works well as a substitute. You can also use buttermilk for a richer flavor and fluffier pancakes.
How can I make these pancakes more filling?
To make the pancakes more filling, consider adding ingredients like mashed bananas or shredded zucchini to the batter. You can also serve them topped with yogurt or nut butter for added protein.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).