Oddný's Pönnukökur and Blueberry Curd

Time: 2-4 hour chill, 30 minutes active time

Skill level: Easy

Ingredients

Blueberry Curd

• 3 eggs
• 1 Tbsp Vanilla Bean Project Organic Vanilla Bean Paste
• 1.5 cups (200 g) fresh or frozen blueberries
• 1/3 cup Tree Juice Maple Sugar
• 2 Meyer Lemons, zested and juiced
• Pinch of salt
• 4-5 Tbsp cold butter, cubed

Pönnukökur

• 2 eggs
• 1/3 cup Tree Juice Maple Sugar
• 1/4 tsp kosher salt
• 1/2 tsp Burlap & Barrel Royal Cinnamon
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 Tbsp Vanilla Bean Project Organic Vanilla Bean Paste
• 1/2 cup sour cream
• 1/2 cup Hayden Flour Mills All Purpose Flour
• 1 1/2 cup milk
• 1/2 cup cold coffee (optional, substitute with milk)
• Butter for cooking

Equipment

• High power blender such as a Vitamix
• Crepe pan or flat sauté pan
• Thin metal spatula

Instructions

Blueberry Curd

1. Add the eggs, vanilla bean paste, blueberries, maple sugar, lemon zest and juice, and salt to the carafe of your blender. Start at the lowest setting to break down all the blueberries and then build up to highest setting. Blend at highest setting for 5 minutes. Careful: This mixture and carafe will be hot when done.
2. Scrape down the carafe and lid, then start the blender again on low/medium-low speed. Add the butter in small amounts, waiting until the butter has fully mixed until you add more. When finished, put the mixture into a container and chill for 2-4 hours before serving. 

Pönnukökur

1. Add all of the ingredients, except the butter, to the carafe of your blender. Blend on medium until fully mixed, scraping the sides and bottom to incorporate any unmixed flour.
2. Heat your pan over medium-low heat. When butter bubbles without immediately browning, scoop 1/4-1/3 cup of batter to the buttered pan and cook until the batter is fully opaque and set, about 1.5-2 minutes. Flip the pönnukökur and then cook a further 30 seconds on the second side. Remove to a plate on the side.
3. Repeat until all of the batter is gone. 
4. Serve by adding blueberry curd and spreading on the whole of the inside, then rolling up.