Source: Chef Hilmar B. Jonsson
Yield: 20 cakes
- Butter or margarine: 4 Tablespoons
- Baking powder: 1 Teaspoons
- Sugar: 2 Tablespoons
- Flour: 10 Ounces
- Milk: 1 Quarts
- Eggs: 4 Each
Melt butter on a pan. Mix together flour, sugar and baking powder in a bowl and whisk in milk little by little to prevent lumping. Whisk in butter and at last eggs, one at a time. Let batter wait for 1 hour.
Pour batter with a ladle on a hot pancake pan and bake very thin cakes.
Mix whipped cream with few tbsp of rhubarb jam or blueberry jam, place 2-3 tbsp on each cake and fold it twice (the Icelandic traditional way) or serve it with vanilla ice cream and fresh fruits.