📝 About This Recipe
Transport your breakfast table to a sun-drenched Swedish summer cottage with these delicate, buttery Plättar. Thinner than an American pancake but richer than a French crêpe, these miniature delights feature a signature lacy edge and a silky, custard-like center. Traditionally cooked in a specialized 'plättlagg' pan, they offer a sophisticated balance of salty butter and sweet cream that has defined Scandinavian mornings for generations.
🥗 Ingredients
The Batter Base
- 1 1/4 cups All-purpose flour (sifted for a smoother texture)
- 1 tablespoon Granulated sugar (helps with caramelization)
- 1/2 teaspoon Fine sea salt (essential for balancing the richness)
- 1/4 teaspoon Ground cardamom (optional, for an authentic Nordic aroma)
The Wet Ingredients
- 3 cups Whole milk (room temperature is best)
- 3 pieces Large eggs (at room temperature)
- 4 tablespoons Unsalted butter (melted and slightly cooled)
- 1 teaspoon Vanilla extract (pure extract preferred)
For the Pan & Garnish
- 2-3 tablespoons Unsalted butter (for greasing the pan between batches)
- 1/2 cup Lingonberry preserves (the traditional accompaniment)
- 1/2 cup Heavy cream (whipped to soft peaks with a pinch of sugar)
- 1 cup Fresh berries (raspberries or blueberries)
- 1 tablespoon Powdered sugar (for dusting)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted flour, sugar, sea salt, and ground cardamom until well combined.
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2
In a separate medium bowl, whisk the eggs thoroughly. Gradually whisk in about 1 cup of the milk and the vanilla extract until the mixture is uniform.
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3
Make a well in the center of the dry ingredients. Slowly pour in the egg and milk mixture while whisking constantly from the center outward to prevent lumps from forming.
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4
Gradually add the remaining 2 cups of milk, whisking until the batter is completely smooth and has the consistency of heavy cream.
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5
Slowly drizzle in the 4 tablespoons of melted butter while whisking. This 'internal' fat ensures the pancakes don't stick and creates those crispy edges.
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6
Crucial Step: Cover the bowl and let the batter rest at room temperature for at least 30 minutes. This allows the flour to fully hydrate and the gluten to relax, ensuring a tender pancake.
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7
Place a Swedish plättlagg (silver dollar pancake pan) or a large non-stick skillet over medium heat. Test the heat by dropping a bead of water; it should sizzle and dance across the surface.
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8
Lightly brush the indentations of the pan with a small amount of additional butter. Give the batter a quick stir as the flour tends to settle at the bottom.
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9
Pour approximately 2 tablespoons of batter into each indentation. If using a large skillet, space them out to keep them small (about 3 inches wide).
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10
Cook for 1-2 minutes until the edges look golden-brown and lacy, and the top surface appears set. You will see small bubbles forming on the surface.
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11
Carefully flip each plättar using a small spatula or a butter knife. They are delicate, so be gentle. Cook the second side for only 30-45 seconds until spotted with golden brown.
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12
Transfer the cooked pancakes to a warm plate. Repeat the process with the remaining batter, greasing the pan lightly between each batch.
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13
Stack the warm pancakes 5-7 high per person. Serve immediately while the edges are still crisp.
💡 Chef's Tips
Don't skip the resting period; it is the secret to the perfect silky texture and prevents the pancakes from being rubbery. If your first pancake is a disaster, don't worry—the first one is traditionally 'for the pan' while you adjust the heat. Use a pastry brush to apply the butter to the pan to ensure even coverage without drowning the batter in grease. If you don't have a plättlagg pan, a well-seasoned cast iron skillet works beautifully; just keep the pancakes small. Keep the finished pancakes warm in a 200°F (95°C) oven, layered between parchment paper, if serving a large group.
🍽️ Serving Suggestions
Serve with a generous dollop of authentic Swedish Lingonberry preserves for that signature tart-sweet contrast. Top with a cloud of lightly sweetened whipped cream and a dusting of powdered sugar. Pair with a hot cup of strong Scandinavian-style coffee or an Earl Grey tea. For a savory twist, serve alongside crispy bacon or Swedish 'Prinskorv' (small sausages). Fresh strawberries and a drizzle of maple syrup offer a lovely modern fusion variation.