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In the far northwest tip of Iceland, January 25th marks the first day that the sun's rays can be seen again after a long hiatus from November. Many towns are nestled amongst the commanding mountains of the Westfjords, so for 3 long months the residents only receive ambient light with no direct sunlight.⁠

And so, as way to celebrate the return of light on Sólardagur or "The Day of the Sun", many residents of Iceland meet with family and friends for sólarkaffi or sun coffee. Coffee is brewed and enjoyed along side Icelandic pancakes or pönnukökur which resemble the golden disc of the sun. The pancakes signify the beginning of the end of winter, and bring warm thoughts of the coming spring and the abundant light soon to return.⁠


  • 2 eggs
  • 2 big  Tbsp. sugar
  • 7 Tbsp. flour
  • Dash of baking soda
  • 1 tsp Saltverk Flaky Sea Salt
  • Zest of half of a lemon
  • Milk, as needed, to thin the batter
  • 1 tsp butter (for pan only)

Lightly whip together the sugar and eggs.  Once well incorporated, add the flour, baking soda, salt and lemon zest.  Thin the batter with milk until you achieve a thin, free flowing batter that will run easily when poured into a pan.

Melt butter in a flat pan over medium high heat. Pour enough batter into the pan to coat, and quickly rotate pan until fully coated with thin batter (like a crepe). Once cooked, flip and briefly cook on the other side.

If your batter is too thick to run freely and coat the pan, add milk.  If the pancakes stick to the pan, add additional melted butter.

Makes enough pancakes for 2 people, maybe 4 if they're light eaters.

Recipe courtesy of Jón Pálsson.


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