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December 22, 2008

Swedish Pancakes or Plattar (mini pancakes)

Swedish Pancakes - Batter can be used for Plattar fryed in a special cast iron with "Silver Dollar" size cakes.

Super yummy pancakes, thin like crepes but less dry and more "eggy" in flavor.

4 Portions


5 Eggs

4 Cups Whole Milk

1 ½ Cup All Purpose Flour

1 pinch Salt

1 Tbsp Butter

For frying: Vegetable Oil

1. Melt butter and put aside.

2. Whisk eggs and mix in 2 cups milk.

3. Add flour and whisk until free from clumps.

4. Add all the rest of the ingredients into the egg mix.

5. Mix until smooth, do not over mix.

6. The batter gets much better if it can sit refridgerated for a few hours or over night.

7. Heat up a pan and put a little vegetable oil in the pan.

8. See so the grease is coating the bottom of the pan.

9. Pour 6 oz of mix into the pan and swirl pan around until bottom is covered with batter.

10. Let a spatula separate the edge of the pancake from the pan, swirl again and do the procedure over until pancake is dry.

11. Pancake should now begin to brown and be ready to be flipped over. Let the spatula work its way under the whole pancake until lose and then flip it over and brown other side. Be patient!!! Pancake will break if you work it too early.

Enjoy with fresh berries/ fruit and whipping cream, ice cream or syrup.

Luxury Plättar - This recipe makes a little more fancy style of the mini pancakes

4 Portions


1 ½ Cup Heavy Whipping Cream

5 Tbsp All Purpose Flour

3 Egg Yolks

¼ tsp Salt

2 Egg Whites

For frying: Butter

1. Whip the cream until thick.

2. Stir in the flour, egg yolks and salt.

3. Whisk egg whites until stiff and turn them into the cream mix.

4. Heat up special pan for Plattar and put a little butter on each frying surface in the pan.

5. Pour mix in right when butter is melted

6. Brown mini pancakes until golden brown, turn with a fork or a mini spatula.

Enjoy with fresh berries/ fruit and whipping cream, ice cream or syrup.

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