Skyr Pancakes
Ingredients
- 300 g skyr (thick, from a cup)
- 2 eggs
- 140 g wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- for frying: clarified butter, vegetable oil
Preparation
- Place skyr in a bowl, add eggs and mix with a whisk. Add a tablespoon of sugar (if plain skyr without added sugar was used).
- Mix the flour with baking powder and baking soda. Add to the skyr (preferably directly through a sieve) and mix with a whisk until smooth without lumps. If you have time, you can let the batter rest for a few minutes.
- Heat the pan (for example, a large crepe pan or another with a non-stick surface), grease it with fat (you can skip greasing) and place 1 tablespoon of batter for each pancake. Smooth the surface with a spoon. Keep spacing between the pancakes.
- Fry on medium-low heat until they rise and turn nicely golden (about 2.5 minutes). Flip to the other side and fry until golden, for about 2 minutes. Before frying the next batch of pancakes, wipe the pan with a paper towel.
Tips
If you have vanilla skyr, you don't need to sweeten the pancakes.
You can fry them fat-free, on a non-stick crepe pan.