Lummur is a very old Icelandic recipe, especially with the potato version. Back in the days potatoes were more common or available than flour. Crops didn’t always grew very good due to bad weather or natural catastrophes like volcano eruptions. But potatoes were a more reliable source of carbohydrates and therefore often a part of this recipe. I didn’t try it with potatoes yet, but I am sure I will test it. I both enjoy them sweet and hearty, but find out which way they taste the best for you. I got the recipe from my boss mother-in-law, who was baking them inÞórsmörk for Easter.
- 3 dl flour (or potatoes or half and half of both)
- 2 tsp. baking powder
- 1 dl. oats
- 2 eggs
- 3-4 tbls. oil or butter
- 4 dl. whole milk (or 1/3 Súrmjólk, 2/3 milk)
- 2 tbsp. sugar
As this dish either can be eaten sweet – tradionally with rhubarb jam – or hearty, you can decide whether you want to put sugar into the dough or not. In Iceland I often recognised that sugar is substituted by honey. Try that for a change.
- If you do the version with potatoes, peel and boil them well, after that cut them into small pieces and mash them. Otherwise put the flour, baking powder, sugar and oats together.
- Add eggs, milk and/or set milk (resp. butter milk) and oil and stir it until everything is well mixed.
- Let the dough rest for about 30-45 minutes, so all the ingredients, especially the oats, can soak up and the flavour can unfold.
- Prepare a frying-pan and put in one scoop of dough. When the lummur starts to show bubbles, it is ready to turn it and fry it on the other side.
My exemplars were a bit burned. I am not a pro when it comes to pancakes. My colleague Inta however is a pancake goddess and I am always impressed how perfect she works them. So the expression you see below (good luck) didn’t work too well for me.
Gangi þér vel [Gangi thjer wel]