Plättar are the small version of Pannkakor, Swedish pancakes. They are also popular in Finland. These little pancakes are the silver dollars of crepes, incredibly thin and perfect for filling with various toppings. Plättar are traditionally made in a Plättlagg or Plett pan, a cast iron pan with indentations for holding the batter. Since the batter is thin and spreads as you pour it into the skillet, the specialized pan helps to keep the pancakes from touching.
I added cinnamon to the batter to make Kanelplättar. If you would rather have plain pancakes, omit the cinnamon. I served the Plättar with nutella and yogurt, but you can also use berries, jam or whipped cream. I have also heard of using the Plättar as a base for ice cream.
Evan thought the spatula was a much better utensil than a fork.
If you do not have a Plättlagg, a large cast iron skillet will also work. I actually used the Le Creuset paella pan since it has such a large base to make 3-4 Plättar at once. I filled a 1/4 cup measuring cup with batter and poured half of it (1/8th cup) for each Plättar, making sure to space them out so they didn’t touch. The batter will spread a bit. It won’t have the perfectly circular edges that you get if you use the pan, but will still taste delicous. Nordic Ware sells a Plättlagg on Amazon: Nordic Ware Scandinavian Silver Dollar Pancake Pan. It even has different versions to make various prints. I particularly like the smiley faces. Maybe someday I will get one when I have a larger kitchen and room for more specialized equipment.
Watch the Plättar as you cook them to make sure they don’t darken too much. You may have to adjust the burner between medium low and medium.