Swedish Pancakes (Plättar)

5.0(14)

Posted for the Zaar World Tour-Sweden. From the "Best of International Cooking" cookbook. I haven't tried this recipe yet. These are traditionally served with stewed fruit, lingonberry jam and sour cream.

by Bayhill·published 2006-05-29

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Breakfast

Servings

4 serving(s)

Total time

1h 40m

prep 1h 20m

Calories / serving

272 kcal

Ingredients (8)

serves

2 eggsegg
1 cup milkmilk
1/4 cup half-and-half
2/3 cup all-purpose flourflour
2 teaspoons baking powderbaking-powder
2 tablespoons sugarsugar
1/2 teaspoon saltsalt
3 tablespoons butter, meltedbutter

Instructions (4 steps)

01In a medium bowl, beat eggs; stir in milk and half and half.
02In another bowl, stir together flour, baking powder, sugar and salt; sprinkle over egg mixture. Gently stir in until batter is smooth. Stir in butter. Let stand 1 hour. Stir batter thoroughly.
03Preheat a plättar pan or 6-inch cast-iron skillet. Grease cups of plättar pan or grease skillet. Spoon 2 rounded Tablespoons batter into each cup or onto skillet; cook about 1 minute on each side until golden brown. Repeat with remaining batter. Serve with fruit or jam.
04Variation: Make 8-inch pancakes. Layer several pancakes with thick lingonberry, bilberry or blackberry jam between them. When cool, frost stack with whipped cream.

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Rich recipe — supports nutrition-aware planning.

Swedish Pancakes (Pl&auml;ttar)

Swedish Pancakes (Plättar)