Plättar (Swedish Mini Pancakes)
A recipe for Plättar (Swedish Mini Pancakes)! These small, thin pancakes are made in a specialty pan for a fun pairing with lingonberry jam and whipped cream.
Servings 4 Servings
Ingredients
- 2 1/2 cups (590 milliliters) milk
- 3 large eggs
- 1 tablespoon (12 grams) vanilla sugar or 1 tablespoon granulated sugar and 1 teaspoon vanilla extract or vanilla bean paste
- 2 cups (250 grams) all-purpose flour
- 1/2 teaspoon fine salt
- 3 tablespoons (42 grams) unsalted butter melted, plus more for greasing the pan
Instructions
- In a large bowl, whisk together the milk and eggs until completely blended.
- Stir in the vanilla sugar.
- Slowly whisk in the flour until incorporated without any lumps, then the salt, and finally the melted butter. The batter should be thin.
- Place a towel over the bowl and allow to rest at room temperature for 1 hour.
- Place a Plättlagg over medium low heat.
- Once heated, very lightly grease the cavities with butter.
- Stir the rested batter briefly to make sure it is evenly combined. Fill each cavity with about 2 tablespoons (30 milliliters) of the batter. It should spread to create a thin pancake. If it doesn't spread, gently tilt the pan to create an even layer.
- Once the top is nearly set, but still a little wet in the center, use a small spatula to gently flip the pancakes to the other side. Cook until lightly golden, then remove to a plate.
- Repeat with the remaining batter, lightly greasing the pan with more butter between batches.
- Serve warm with jam, whipped cream, and/or other desired toppings.