Icelandic Pancakes

Icelandic Pancakes are small, round, thin and sweet and are either rolled up with sugar or wrapped up in squares filled with jam, often blueberry, and whipped cream.
A few decades ago, traditional Icelandic pancakes were still an inseparable part of the buffet in every birthday party, anniversary, baptism and confirmation party. They have since been replaced by more modern foods.
The recipe for these pancakes dates back to the 18th Century and the pancakes are supposed to be very thin. In fact, according to legend, experienced housewives made pancakes so thin that they could read the daily newspaper through them. They should be served with coffee in the afternoon.
Serves 4

Ingredients:

25g butter
1 cup of flour
½ tsp baking powder
2 tbsp of sugar
¼ tsp salt
600ml milk
2 eggs
1tsp vanilla essence 

• Melt the butter in a saucepan and leave to cool
  
• Sift the flour and baking powder into a bowl then add the sugar and salt
  
• Add the 300ml milk into the bowl and stir until there are no lumps in the dough.
  
• Add the eggs and then another 300ml of milk along with the vanilla essence.
  
• Finally add the melted butter and stir until the mixture is light and thin.
  
• Heat a frying pan on medium heat and add a little bit of butter or oil if necessary to prevent the dough from sticking to the surface of the pan.
  
• When the pan is hot, pour about half a ladle of dough into the pan and distribute the mixtures as quickly and evenly as possible.
  
• When the pancake is dry on top, it is time to flip it or if you are not feeling that adventurous simply turn using a spatula.
  
• When both sides of the pancake have a golden color, it is ready
  Sprinkle sugar, add whipped cream and jam and enjoy!