Icelandic Pancakes (Lummur)
These thin and delicate oatmeal Icelandic pancakes are known as Lummur in Icelandic. For a beloved stack that is perfect topped with a spoonful of jam.
Servings 4
Calories 369kcal
Ingredients
Oatmeal
- 50 grams / ⅔ cup - 1 tablespoon ½ cup rolled oats make 1 cup cooked oats
- 200 grams / 1 cup - 2 tablespoons boiling water
Pancakes
- 300 grams / 1 ¼ cups cooked oatmeal
- 150 grams / 1 cup - 1 tablespoon plain flour
- 10 grams / 2 teaspoons superfine/caster sugar
- ¼ teaspoon sea salt
- 8 grams / 2 teaspoons baking powder
- 110 grams / 2 large eggs room temperature
- 1 teaspoon ground cardamom
- 480 grams / 2 cups milk
Instructions
- Place the oats and boiling water into a medium heatproof bowl and stir. Set aside for 20 minutes.
- Toss the flour, sugar, salt and baking powder into the oatmeal and stir until combined.
- Add the eggs and ground cardamom, whisking until combined.
- Pour in the milk and stir to form your batter.
- Heat a heavy based skillet or frying pan on medium low heat and toss in a teaspoon of butter, stirring it until melted.
- Take ½ a ladleful of your batter and gently pour into your skillet.
- Cook until bubbles have formed on the edges of the pancake and it holds it’s shape when you slide a spatula underneath, approximately 2 minutes.
- Flip and cook the remaining side until both sides are golden.
- Place onto a plate and continue cooking the remaining pancakes until all the batter is cooked.
- Plate up and serve with rhubarb or jam.
- Dig in!
Notes
- Oats: Simple rolled oats are used, no quick oats or steel oats which might result in a different texture within the pancakes.
- Heavy based frying pan: A heavy based frying pan will heat well and keep the heat, even on a low temperature to make those outer edges golden and light pancakes.
- Batter texture: The batter will be considerably thinner than say your standard pancake batter as it has a lot of liquid. For best results, wait until you see bubbles appear on the top of your uncooked batter in the pan and then flip which will ensure less breakages. Also don't overcrowd the pan, a medium pan will only fit two at a time due to the thinness of the batter.
Nutrition
Calories: 369kcal