Plattar(Swedish Pancakes)
Plattar, or Swedish pancakes, are delicate, thin pancakes that offer a slightly sweet flavor with a hint of salt. Perfect for brunch or dessert, they pair wonderfully with tart lingonberries, making them a delightful treat for any occasion.
Ingredients
Instructions
- Sift flour into a bowl.
- Add sugar and salt.
- Gradually add eggs and milk, stirring until well blended. Let stand for 2 hours.
- Heat a Swedish pancake pan (or an ordinary pancake pan) and butter it well. Beat the batter again.
- Pour by tablespoonfuls into sections of the pan and fry on both sides until nicely browned.
- Place on a very hot platter and serve immediately with lingonberries.
Tips & Substitutions
For a lighter batter, consider substituting half of the flour with whole wheat flour. If you prefer a sweeter pancake, increase the sugar to 3 tablespoons. Letting the batter rest for 2 hours allows the flour to fully hydrate, resulting in a better texture. Always keep the pan well buttered to prevent sticking and achieve that perfect golden brown color.
Serving Suggestions
Serve the plattar hot, topped with lingonberries for a traditional touch. For a delightful twist, try pairing them with a dollop of haupia or a sprinkle of powdered sugar. These pancakes also make a great base for a sweet breakfast spread, so consider adding fresh fruits or maple syrup on the side.
Storage & Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over low heat, adding a little butter to keep them moist, or microwave for about 20-30 seconds until warmed through. They can also be frozen for up to a month.
Nutrition & Diet Analysis (per serving)
Each serving of Plattar(Swedish Pancakes) contains roughly 243 calories, with 4g protein, 48g carbohydrates, and 5g fat. It is an excellent source of vitamin C (31% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1890mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the batter in advance?
Yes, you can prepare the batter a day ahead and store it in the refrigerator. Just give it a good stir before using, as some separation may occur. However, it's best to use the batter within 24 hours for optimal freshness.
What if I don't have a Swedish pancake pan?
An ordinary non-stick frying pan will work perfectly fine. Just make sure to use a low heat setting to avoid burning the pancakes. If it's not non-stick, be generous with the butter to prevent them from sticking.
Can I make these pancakes gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to choose a blend that includes xanthan gum or add it separately for better texture and structure.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).