Sponsored Post
My younger sister came to visit Lucy and us last week. We had a beautiful visit, complete with hiking, shopping, and pancakes. Noelle and I love pancakes. So does our older sister. It could almost be viewed as a family past time. So when I was asked to blog about the NORTH festival and Iceland, I knew exactly what I wanted to make. Noelle went to Iceland for her honeymoon, and she told me about one of her favorite Icelandic eats: pancakes.
There are two common varieties of Icelandic pancakes. One is thin, very similar to a crepe. The other is thick, made so by leftover rice porridge, and studded with dried fruit. I’ve made crepes countless times, so I was eager to try the latter version.
Iceland is a country largely uninhabited. The natural landscape is extreme and beautiful. My sister hiked and explored the rivers, mountains, volcanoes, and glaciers. She dipped in several of Iceland’s many natural hot springs. And she enjoyed meal after meal. Icelandic food is known for its quality. Nordic cuisine stresses purity, simplicity, and ethical production. While many traditional dishes rely on preservation, these pancakes are made and enjoyed fresh. Wouldn’t a stack be perfect after a long morning hike?
Learn more about Nordic cuisine at the NORTH Festival 2013 in New York City. This post is a collaboration between the blogger and NORTH Festival 2013.
Icelandic Pancakes
2 cups rice porridge or rice pudding
1 cup whole milk
1 egg
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup melted butter
1/3 cup golden raisins
Combine rice pudding, whole milk, and egg in a large bowl. Whisk until combined. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Fold dry ingredients into wet ingredients. Fold in melted butter and raisins.
Grease and heat a large skillet to medium-high heat. Pour 1/4 cup of batter into hot pan. Allow to cook until bubbles begin to form on the surface of the pancake. Flip and allow to cook for an additional 2-3 minutes, or until golden brown. Serve with powdered sugar or maple syrup.
