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These pancakes are quick and (fairly) easy to make, and how you serve them depends on the occasion. Rolled up with sugar, they make an excellent addition to afternoon tea (or coffee, depending on your preferences). Spread with jam and folded up with whipped cream, they are a delicacy fit for festive occasions.
The Icelandic pancake pan is basically a round skillet with a thick bottom. The thick bottom is necessary, since the pancakes must be fried quickly at a relatively high temperature.
1 cup flour
1 medium egg (the original calls for two eggs - I prefer to use just one)
dash of baking soda
dash of baking powder
100 grams margarine/butter
some milk
I also add some essence of cardamom, lemon juice/lemon essence, or vanilla essence for taste.
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1st Keep
 Jessica_Katz
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