The pictures above and below were on the way there from a flight to the Middle East back in the 2000's when a former customer contracted a couple of us to deliver an airplane we were type rated and current in it and my employer gave the OK if I used vacation time for that if I wanted to go along.
It was an old Gas Guzzler of a steam-gauged jet from the 60's, so multiple stops including the standard stop in Reykjavik. It's a country where beer was banned until 1989 and alcohol is only sold at Keflavík International Airport and in Víbuðin, the state-run alcohol store, often given the Orwellian nickname 'Ríkið', or 'the government'. So it's not surprising that the only traffic jam you will find in Iceland nowadays is in front of Ríkið on late Friday afternoons and it makes Reykjavik a popular airport to travel into.
What little food I had was excellent, from the awesome English style fish and chips from a little Fish and Chip Vagninn at the harbor in Reykjavik
They turned out incredibly good, and Partner in Grime told me to keep the recipe. They were actually easier to make than Mom's Swedish ones. I didn't have to whip the egg white separately and fold in and they were just as soft and fluffy inside.
1 cup White Lily flour (made of soft winter wheat, makes excellent baked things)
2 teaspoons baking powder
2 and 1/2 teaspoons sugar
3 pinches of salt
2 pinches of Cardamom
Mix dry ingredients in a large bowl
Melt 3 Tablespoons of butter in a cup in the microwave
Stir about a third of the milk into the dry ingredients.
Stir in melted butter
Stir in remaining milk
add 5 drops of apple cider vinegar or lemon juice
add 1 large egg (room temperature)
Mix until combined but it will still have some lumps.
Cook per your waffle iron instructions (note, this was NOT tried in a thicker standard or Danish waffle iron so your results could vary). Serve with whipped cream and jam or syrup. I didn't have enough whipped cream after making lefse earlier in the week so I used a simple syrup my Scandinavian Mom used to make. The recipe is as follows
1 and 1/2 cups brown sugar
1/2 cup Spring water
In a small heavy saucepan, boil the sugar and water over MEDIUM heat (don't be tempted to raise the temperature, it will scorch).
For a light syrup remove from heat when you get it to a boil. For a thicker syrup, boil it longer until it starts to spin a threat on the spoon. (that's spin a THREAD, but it made for a brief funny mental image)