top of page

Granny's Porridge Pancakes

In Iceland, comforting oatmeal porridge has always been an integral breakfast item where it’s often served with sugar and cream or fresh berries or berry sauce. My namesake, Granny Karitas normally enjoyed her porridge every morning sprinkled with sugar and served with a splash of cream. I how-ever have never been too keen on porridge for breakfast but, as a young kid, what interested me more were the porridge left-overs . . . as they made up the basis for warm and satisfying pancakes that really hit the spot on many a visit to my Granny! Most modern Icelandic kitchens are equipped with special pancake/crepe pans but in my granny’s time heavy iron griddle pans were used that could bake four pancakes (lummur) at a time. Nowadays, instead of a heavy iron griddle, I would recommend using a non-stick blini or pancake pan which will give you excellent results and healthier pancakes too, as you will only need a fraction of the butter to bake the pancakes! I hope you will like the Grautarlummur as much as I do. Please see recipe below: Granny's Porridge Pancakes (Grautarlummur)

Ingredients 250 g oatmeal porridge, (room temperature) 125 g flour 1 tsp baking soda 30 g sugar ½ tsp salt 1 egg 1 – 2 dl milk Butter or margarine for frying For serving: Sugar and/or Plum Preserve, Berry or Rhubarb Jam Preparation Method

In a large bowl, mix together the flour, baking soda, salt and sugar. Make a well in the center and pour in ½ of the milk, the egg and mix. Lastly add the porridge and enough additional milk to make a smooth batter. Heat a thick bottomed skillet or a pancake pan over medium heat. Lightly brush pan with melted butter and drop or spoon batter onto hot pan and cook until tiny bubbles appear and the underside is golden brown.

Now flip pancake over and cook the other side until golden brown. Once cooked, transfer pancake onto a backing rack and sprinkle with a little sugar (optional). Serve warm or at room temperature with jam, yogurt with fresh fruit & granola, honey or other sauce of choice. Yield: Will depend on the size and thickness. Normally I get about 16 pieces! Tips! Porridge made with 1 cup of oats and 2 cups of water + ½ tsp salt is enough for this recipe. Since Granny wanted us to savor the pancakes with her deliciously tasty homemade plum preserve, berry or rhubarb jam, she normally omitted raisins which are often added to porridge pancakes in Iceland. ©KaritasM – April 2021

1 view

Recent Posts

See All
  • Facebook
  • Instagram
  • KaritasM
bottom of page