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
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.
Ingredients
7 tablespoons (100 grams) unsalted butter
1 2/3 cups (400 milliliters) milk, divided
1 cup plus 1 1/2 tablespoons all purpose flour
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
pinch salt
2 eggs
In a large skillet, melt the butter over medium heat until lightly browned. Remove from heat.
In a large bowl, pour in half the milk. Whisk in the flour, sugar, cinnamon, and salt until smooth. Continue to whisk while slowly pouring in the remaining milk. Whisk in the eggs, then melted butter just until smooth batter forms.
Place a Plättlagg or large cast iron skillet over medium heat and very lightly grease. Pour 1/8th cups of batter, spread evenly so they don't touch if not using Plättlagg, into heated pan and fry until bubbles for on top and bottom is lightly browned. Flip and cook other side until lightly browned. Repeat with remaining batter. Serve immediately with jam, nutella, yogurt, or whipped cream.
Adapted from Plated Stories
https://tarasmulticulturaltable.com/kanelplattar-swedish-mini-cinnamon-pancakes/
huntfortheverybest says
they look delicious!