Swedish Pancakes (Plättar)
Thin, delicate pancakes similar to crepes, traditionally served with lingonberry jam and a dusting of powdered sugar.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 240 kcal
Equipment
- •Plättar pan or skillet
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 9
- carbs
- 30
- protein
- 8
- calories
- 240
Instructions
- 1
Whisk the flour, sugar, and salt together in a bowl.
- 2
Beat the eggs and milk together in a separate bowl.
- 3
Slowly whisk the wet mixture into the dry mixture. Whisk until you have a smooth, thin batter.
- 4
Whisk in the melted butter.
- 5
Let the batter rest for 10 minutes.
- 6
Lightly butter a skillet or plättar pan (a pan with small shallow wells). Heat it over medium heat.
- 7
Pour about 3 tablespoons of batter for each small pancake. Cook for 1 to 2 minutes per side until lightly golden.
- 8
Stack the pancakes and serve them warm with lingonberry jam and powdered sugar.
Chef's tips
The batter should be thin, like crepe batter rather than thick American pancake batter. A plättar pan makes classic small rounds, but a regular skillet works great too.
Storage
Refrigerate leftover pancakes in an airtight container for up to 2 days.
Reheating
Reheat briefly in a dry skillet over low heat.
Common mistakes to avoid
- •Making the batter too thick, which makes the pancakes heavy.
- •Cooking over heat that is too high, which browns the outside before the center sets.
Serving suggestions
Cooked Swedish Pancakes (Plättar)?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Washington
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
