Did you grow up with a “second mom?” Maybe it was a friend’s mom, or a relative that you related to more like another mom? Recently, when one of Josiah’s friends referred to me as his “second mom” I felt so happy. A second mom is a good thing. I always say It takes a Village–and that includes second moms.
My BFF from the age of three was Tina, and her Mom was without a doubt my “second mom.” Tina’s mom had moved to America from Iceland when she was in her early twenties. Her full name is Jakobina, but everyone calls her “Bidda.” Bidda and my mom became morning walking buddies, (they still are!) and Tina and I grew up bouncing back and forth between each other’s homes. (still do! Although the bouncing back and forth requires an airplane and lugging a lot of little boys.) I thought Bidda was so beautiful, and I think I was intrigued by her European ways…Her cool accent, how she didn’t think twice about walking around the house in a lacy bra, or her knack for making fantastic desserts always using real butter, and plenty of whipping cream.
If I was sick at school and my mom wasn’t home, Bidda was the one who they would call. Looking back I wonder if I ever (subconsciously) planned those times accordingly, as it was such a treat to cuddle on the couch with her European Eider Down comforter. Especially if she happened to have something special in her fridge…
Like Icelandic Pancakes: Probably one of my favorite treats in the whole wide world.
My version of Bidda’s crepe-masterpiece could never compare to the real thing. To do this right I should have had Bidda send photos and directions from her own kitchen. But for today’s post, you get the version I have carried with me–through the years, and the miles. And my family is crazy about these–so I think I’m doing something right.
The beauty of Icelandic Pancakes is that they are extremely simple; But bring a platter of these to a gathering, and you look OH-SO-GOURMET!
All you need is:
1. Crepes (recipe below.)
2. Jam or jelly.
3. Fresh whipping cream.
Lay a cooled crepe on a plate, spread half of the crepe with a nice layer of jam. Then plop a scoop of whipping cream in one quarter.
Fold in half.
Then fold up from bottom to top (or top to bottom. You choose.)
They end up in nice little triangles, with a distended belly full of whipping cream and jelly.
A sprinkling of powdered sugar finishes them off perfectly.
I don’t think it is possible for me to be near a plate of these without devouring one immediately.
It goes back to my childhood and the days on Bidda’s couch with the Eider Down.
Some things are very deep rooted, and that is a lovely fact of life.
Since my boys are crepe lovers anyways, I will make a batch of crepes for breakfast (they like butter and syrup on them hot,) and then I’ll whip up an extra batch to let cool and use for Icelandic Pancakes later.
Here’s the Printable recipe:
For the crepes (I usually double this recipe for a large batch of Icelandic pancakes.)
1 cup all purpose flour
1 1/2 cup milk
2 eggs, lightly beaten
1 Tablespoon vegetable oil
For the filling:
Fresh whipping cream (whipped–I add 1 tsp. vanilla and a bit of sugar.)
powdered sugar for a finish
Use olive oil or non-stick spray in a pan over medium-low heat.
Combine all crepe ingredients in a bowl until a thin, smooth consistency. If it is too thick, you can always add a little milk later.
When pan is hot, pour a small amount of batter in pan, and quickly lift pan to spread evenly in a thin layer all over pan. Let sit for about thirty seconds. When small bubbles appear, carefully flip the crepe, and let cook 20-30 seconds longer. Lift off the pan and let cool on a wire rack. Continue until all of the batter is used.
When cool, lay each crepe out on a plate, spread 1-2 tablespoons of jam in one half of the crepe. Put 2-3 (ore is usually better :)) tablespoons whipping cream in one quarter.
Fold first in half, then fold again so that crepe is in a triangle shape. Press down gentle. Sprinkle with powdered sugar. Refrigerate immediately, and eat within a day or two for freshest flavor and texture.
**Caution: Don’t turn your back on the whipping cream.
Thank you Bidda for being such a wonderful second mom. Happy 70th birthday last month. You are still beautiful, inside and out!
From your second daughter,
Why is it that Bidda’s Icelandic pancakes always were so much better than my Swedish pancakes, when the recipes are exactly the same? Could it be that they’re in triangles instead of rolled?, or served cold instead of hot?, or maybe its just the whipped cream!! Whatever, I’m with you, they’re a treat, & certainly stir up great memories.
Ooo! I love Icelandic pancakes! I’m so glad that Bidda shared with you so that you could share with the rest of us!
This was such a need thing for me to see and read amazing that you remember all of this that gave me such a plesure to make my little girls compfy cocy and make you both happy,you dont know how much it did for me. I love you talk and feel how much it did for you also,and so Happy To be your other mother is Huge for me.Just remember not to put any sugar in the whipping cream if you use preserve in pönnukökuna,makes to sweet.I am so proud of you to do this,Love you my little girl.
I want to eat those right now. That looks so delicious.
haha–I’m not kidding. When there is a plate of these in the room, every bit of self controls goes out the window. I just grab and eat in like three bit fluffy wonderful bites.
Try em! 🙂
So actually whip up the whipping cream first? Is that what I am seeing in the pictures.
oops–Yeah, I probably should have clarified…:) Thanks Sandy! I’ll edit that. ALOHA!
Ohhhh…My mom will smile all day with this post! We were both so blessed to have mommy back ups. I often thank God for your mamma. Two beautiful women who loved us freely and WHO COULD COOK A MEAN PANCAKE! :O)
Mmm these look so yummy! Can’t wait to have my boys help me with them 🙂