📝 About This Recipe
Plättar are a beloved Scandinavian treasure, offering a delicate, lacey texture that is lighter and thinner than their American cousins. These bite-sized delights are traditionally fried in a special cast-iron 'plättlagg' pan, resulting in perfectly uniform rounds with crisp edges and a buttery, custardy center. Whether served for a cozy Thursday lunch or as a sophisticated dessert, they embody the heart of Swedish 'husmanskost' comfort food.
🥗 Ingredients
The Batter
- 1 1/4 cups All-purpose flour (sifted for a smoother batter)
- 2 1/2 cups Whole milk (room temperature is best)
- 3 pieces Large eggs (at room temperature)
- 3 tablespoons Unsalted butter (melted and slightly cooled)
- 1 tablespoon Granulated sugar (optional, for a hint of sweetness)
- 1/2 teaspoon Salt (fine sea salt)
- 1 teaspoon Vanilla sugar or extract (traditional Swedish vanilla sugar is preferred)
For Frying
- 2-3 tablespoons Unsalted butter (for greasing the pan between batches)
Traditional Toppings
- 1/2 cup Lingonberry jam (the classic Swedish accompaniment)
- 1 cup Heavy cream (whipped to soft peaks)
- 1 cup Fresh berries (raspberries or strawberries)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted flour, sugar, salt, and vanilla sugar until well combined.
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2
Pour in approximately half of the milk. Whisk vigorously until you have a smooth, thick paste with no lumps.
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3
Add the eggs one at a time, whisking thoroughly after each addition to ensure they are fully incorporated into the base.
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4
Gradually pour in the remaining milk while whisking gently. The batter should be quite thin—much thinner than American pancake batter.
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5
Stir in the melted butter. This helps the pancakes develop their signature lacey edges and prevents sticking.
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6
Crucial Step: Let the batter rest at room temperature for at least 30 minutes. This allows the flour to hydrate and the gluten to relax, ensuring a tender texture.
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7
Heat your 'plättlagg' (mini pancake pan) or a large non-stick skillet over medium heat. Test the heat by dropping a bead of water on it; it should sizzle and dance.
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8
Add a small knob of butter to each indentation of the pan, swirling it to coat the surface evenly.
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9
Pour about 1.5 to 2 tablespoons of batter into each indentation. Don't overfill; they should be thin.
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10
Cook for about 1-2 minutes until the edges look dry and golden, and small bubbles appear on the surface.
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11
Using a small spatula or a butter knife, carefully flip each plätt. They should be a beautiful speckled golden brown.
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12
Cook the second side for about 30-60 seconds. Transfer the finished pancakes to a warm plate and cover with a clean kitchen towel.
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13
Repeat the process with the remaining batter, adding a tiny bit of butter to the pan between each batch.
💡 Chef's Tips
Allowing the batter to rest for 30 minutes is the secret to preventing a rubbery texture. If you don't have a specialized plättlagg pan, you can use a regular skillet and drop small tablespoons of batter, though they won't be as perfectly uniform. Keep the heat at a steady medium; if the butter burns, wipe the pan clean and start the heat lower. For an extra light texture, you can separate the eggs and fold in the stiffly whipped egg whites at the very end. Use a high-quality butter with high fat content for the most authentic flavor and crisp edges.
🍽️ Serving Suggestions
Serve warm with a generous dollop of whipped cream and tart lingonberry jam. Stack them high and dust with powdered sugar for a beautiful dessert presentation. Pair with a hot cup of strong Swedish coffee or a glass of cold milk. For a savory twist, skip the sugar and serve with crispy bacon and a spoonful of crème fraîche. In Sweden, these are traditionally served on Thursdays following a bowl of yellow pea soup.