Pancakes with Whipped Cream

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Pancakes with Whipped Cream

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Published prior to 2008

In June of 1992 on the windswept island of Vi¶ey in the harbor of Reykjavik (Iceland), Frank W. Sands married Au¶bjsrg (Auby) Haldorsd-ttir, thus creating a welcome bond between the families of Frank and Brinna and Haldor and Inga, and, for the King Arthur family, opening up a whole new spectrum of culinary possibilities.

Shortly after Brinna and Frank's arrival to Haldor and Inga's home they were invited to have what would be called "afternoon tea" in England. Auby's cousin's husband made them a specialty of his.

3 cups flour (we use King Arthur Unbleached All-Purpose Flour)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
4 large eggs (they used gull eggs there)
2 1/2 to 3 cups milk
1 teaspoon vanilla
3 tablespoons butter (melted)

Mix the dry ingredients together in a mixing bowl. Separate the egg yolks from the egg whites and beat the yolks together with 2 1/2 cups of milk, vanilla and melted butter.

Beat the egg whites until stiff and fold into the batter. Add the remaining half cup milk only if the batter needs to be thinned.

Cook these as you would crepes, paper-thin on a hot cast iron griddle.

Serve piled on a plate alongside bowls of preserves and whipped cream. To eat, surround a table with relatives and friends, pass the pancakes, spread with preserves and top off with a dollop of whipped cream. Fold into a triangle and eat by hand with a cup of tea or coffee.

This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 7, End of Summer 1992 issue.