Name: Lummur
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 300 g cooked oatmeal (cooled); 150 g flour; 2 teaspoons sugar; 1/4 teaspoon salt; 2 teaspoons baking powder; 2 eggs; 1 teaspoon cardamom; 2 cups milk; 50 g raisins (optional)

5

Recipe by Iceland

5

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On the 3rd Thursday in April we in Iceland celebrate the 1st day of summer - if it is snow, rain or sun. It is a national bank holiday and my h2b wears short trousers that day - snow, rain or sun. Lummur are simmilar to pancakes but the dough is thicker. We make them round and sized like paddies. I like them with smoked salmon and fresh slices of cucumber, any type of cheese, whipped cream and strawberries, my favorite jam or just plain. They are best fresh and still warm but the keep quite well and you can take them with you. I have not tried freezing them but it should be ok.

Ready In:: 35mins
Serves:
Units:

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ingredients

300 g cooked oatmeal (cooled)
150 g flour
2 teaspoons sugar
¹⁄₄ teaspoon salt
2 teaspoons baking powder
2 eggs
1 teaspoon cardamom
2 cups milk
50 g raisins (optional)

directions

Stir flour, sugar, salt and baking powder into the oat meal.
Add eggs and cardamon.
Stir inn milk.
Add raisins if you like (i do not).
Fry on hot pan like pancakes.

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RECIPE MADE WITH LOVE BY

@Iceland

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@Iceland

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"On the 3rd Thursday in April we in Iceland celebrate the 1st day of summer - if it is snow, rain or sun. It is a national bank holiday and my h2b wears short trousers that day - snow, rain or sun. Lummur are simmilar to pancakes but the dough is thicker. We make them round and sized like paddies. I like them with smoked salmon and fresh slices of cucumber, any type of cheese, whipped cream and strawberries, my favorite jam or just plain. They are best fresh and still warm but the keep quite well and you can take them with you. I have not tried freezing them but it should be ok."

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review by carolynszosborne

11/30/2021

I found this recipe when looking for a good breakfast item that uses leftover oatmeal (with raisins cooked in it). It was almost a shock to find one that lined up so well with my tastes and my limited time to make something. These pancakes are delicious and the entire family enjoyed them. Our batter was mixing up very wet and thin. I added an extra 1/2 cup offlour and reduced the milk to about 1 & 1/2 cups. I suspect the liquid in leftover oatmeal varies quite a lot, and this had been refrigerated tightly lidded for 24 hours. Another time, and there will be another time, I'll raise the temp of the oatmeal by setting it out early or heating it a little in the microwave before mixing the batter, as I think that it will be easier to blend. Thank you for an excellent recipe. I'll happily make these again!

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review by UmmBinat

9/1/2010

These are very tasty! I made these gluten free with a rice flour tapioca starch mix (1 cup white rice flour to 1/2 cup tapioca starch) We ate them with unpasteurised honey. I did not add any raisins and used cream and water since we don't tend to purchase milk. The freshly ground cardamom I used added a subtle different but nice flavour.Made for Ramadan Tag 2010.

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review by Sydney Mike

7/17/2010

Absolutely enjoyed these pancakes ~ Great combo of the oatmeal, cardamom AND raisins, & although I was happy topping them with light corn syrup, my other half liked them with the pure maple stuff! [Made & reviewed in Zaar Cookbook tag]

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photo by Outta Here

5/18/2008

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review by Outta Here

5/18/2008

Very tasty and FILLING! I love the cardamom and may add more next time. I, too, skipped the raisins, and served these with butter and maple syrup. Made for Spring 2008 PAC Orphanage.

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