Day 73! Iceland...A New Twist on Tradition: Pönnukökur - Icelandic Pancakes - Up Next, India

Check out the awesome back-story on Skyr, the ingredient that rocked today's recipe...

After spending several days combing the web for Icelandic recipes with no inspiration, I randomly picked up the November issue of  Food and Wine magazine while sitting in the dentist's office. Shaz'am, as if by divine intervention, the first article I turned to featured  Siggi Hilmarsson, an Icelandic entrepreneur who single handedly brought Siggi's Skyr, the traditional yogurt of Iceland, to the United States. Transplanted to New York City and feeling homesick for his native land, he began experimenting in his kitchen, gradually perfecting the ancient recipe, testing it first on friends, then with the public. Talk about a sign!

Check out the flavor varieties!

So I got to thinking...I'd seen a recipe for Pönnukökur, Icelandic Pancakes, that called for sour cream. Why couldn't Skyr be substituted for the sour cream? Why not??!!  Now, when inspiration strikes, I'm all over it - so I hit up Whole Foods, my go-to store for all ingredients hard to find. And...wait for it... there it was - elegant in non-fussy packaging AND on sale. How cool is that?! The Nordic gods were watching over me.

The beautiful island country of Iceland was settled in 874 AD, reportedly by a Norweigian Cheiftan, Ingolfur Arnarson. Located in the North Atlantic Ocean, Iceland is volcanically and geologically active. Despite being just outside of the Arctic Circle, Iceland is warmed by the Gulf Stream and so enjoys a temperate climate.

Some of the foods commonly eaten in Iceland include lamb, dairy, fish and bread. Pickling, fermenting, brining, drying and smoking are frequently used techniques to cure meat and fish.

 This was my first time trying Siggi's yogurt, and I am FOREVER a fan. I like it better than Greek yogurt (which I also like), because it's lighter and not as chalky. Also, it's got the perfect balance of tart and sweet.

 Cinnamon adds a lovely taste and smell to the batter

 Beautiful strawberries bring forth the last taste of summer as fall sets in (I'm so in denial)

Once again, I prefer to use one of my old, simple machine tools. This was my grandmother's hand beater and I love it - don't get me wrong - I use my KitchenAid for most big jobs, but when I want to whip up a batch of heavy cream, this is the tool I prefer.

 I used turbano sugar and confectioners sugar for dusting

 Is there anything lovelier than fresh whipped cream? No - I thought not.

The batter sits up for 20 minutes to rest before cooking

For an interesting twist on a traditional recipe, I used blueberry skyr in place of sour cream - Unbelievably good!

 Pönnukökur - Icelandic Pancakes (Adapted from a recipe by Connie Magnusson)

• 1/2 cup Skyr
• 2 eggs
• 1/2 tsp. cinnamon
• 1/2 tsp. salt
• 1/2 tsp. baking soda, dissolved in hot water
• 1 1/2 cups flour
• 1 tsp. baking powder
• 2 cups whole milk
• 1 tsp. vanilla
• Brown and confectioners sugar for dusting

1. Combine yogurt, eggs, cinnamon, salt, baking soda, milk and vanilla. Add to flour, baking powder, mixing to a smooth batter. 
2. Let rest 20-30 minutes.
3. Heat and rub bottom of a fairly heavy griddle or crepe pan with butter.
4. Lift off heat and pour on a small amount of batter, tipping pan until entire bottom is covered.
5. Replace on heat.
6. When bottom is cooked (bubbles appear on top), turn and brown the other side.
7. Place on a plate and sugar each with equal parts of brown and white sugar.
8. Roll each pancake up and serve warm, topped with whipped cream and strawberries or jam.

Final Assessment: This was a wonderful twist on a traditional recipe. The fresh whipped cream and strawberries were the perfect accompaniment to the meal. And, the skyr...I could go on and on!

Creating A Meal You'll Love: Book Review

It seems fitting that food writers and chefs, who focus on the pleasures of eating, also help out those who don't get enough to eat. That is the idea behind Creating A Meal You'll Love: Notable Chefs and Food Writers on Their Unforgettable Dining Experiences. It's a book of essays from chefs and food writers and all of the contributors provided their essays "pro bono" with the royalties from the sale of the book going to Share Our Strength, the leading non-profit organization ending childhood hunger in America.

There are some recipes in this book, but mostly there are just wonderfully written essays from a wide range of voices. I am proud to share the pages with people I know like Shauna James Ahern and Jaden Hair, writers I admire like Louisa Chu, Mimi Sheraton and David Sax and inspiring chefs like Marcus Samuelsson, Anna Thomas, Susur Lee and Skye Gyngell. In fact, the essay from Skye Gynegell about a memorable meal that she shared with her father in Tuscany is reason enough to buy this book. My essay is on The Most Important Meal of the Day. Perhaps you can guess which one that is? It's the meal I enjoyed with guests on my wedding day and one I cherish making on the weekends and sharing with my husband.

I write this blog because I love sharing with you, my readers. I ask nothing in return. I do not ask for donations, bore you with sponsored posts or even pester you to click on ads. But I do hope you will purchase a copy of this book either for yourself or to give as a gift. I'm sure you will enjoy it and the money goes to support an important organization and a cause near and dear to my heart. Like the Best Food Writing anthologies, this is a book that shares stories from writers you treasure and will enable you to discover new voices as well.