AI-generated image
Plättar
Small Swedish pancakes
Plättar: small Swedish pancakes from the dimpled pan, with lingonberries
Plättar are the little sisters of Swedish pannkakor, cooked in a cast-iron plättlagg with seven round dimples, and they are Thursday food in Sweden after the yellow pea soup, as well as a children's Saturday breakfast. The batter is thin and buttery, so the pancakes come out lacy at the edges and soft in the middle, about 8 cm across. A frying pan works too if you drop in small spoonfuls. A common mistake is skipping the rest, which leaves the batter floury. Chef's tip: stir melted butter into the batter, and you will barely need to grease the pan.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 5 ½ oz plain flour
- ¼ tsp salt
- 2 cups whole milk
- 3 eggs
- 1 ⅜ oz buttermelted
- 6 tbsp lingonberry jam
- ½ cup whipped creamopt
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/3 doneStep 1: Whisk 5 ½ oz plain flour and ¼ tsp salt with half the 1 cup whole milk to a smooth paste, then whisk in the rest of the 1 cup whole milk and 3 eggs. Stir in 1 ⅜ oz butter and rest for 10 minutes.
3 minStep 2: Heat a plättlagg or frying pan over a medium heat. Pour 1½ tbsp batter into each dimple (or spoon small rounds). Cook for about 1 minute until the top looks set and the edges are lacy and golden, flip and cook 30 seconds more.
20 minStep 3: Serve in small stacks with 6 tbsp lingonberry jam and ½ cup whipped cream.
2 min
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 10 g
- Carbs
- 34 g
- Fat
- 14 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does plättar take?
- About 30 minutes in total: 5 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Indian
Doi chiraFlattened rice with curd
Nothing is cooked for doi chira, which is why it has been the breakfast of farmers and fishermen in Barisal for generations: flattened rice is rinsed, softened in thick, slightly sour curd and sweetened with jaggery or sugar, then mashed together with a ripe banana. The texture is soft and creamy with a little chew from the rice flakes, and the taste is cool, sweet and tangy. It is eaten on hot summer mornings, at village fairs and as part of the Pohela Boishakh spread, and it is a favourite of children and of anyone fasting who wants something gentle. The usual misstep is soaking the chira for too long, which turns it to paste; a quick rinse is all it needs before the curd does the rest. Chef's tip: use thick-cut chira, not the thin kind for frying, so the flakes hold their shape.
Bangladeshi
BsissaRoasted barley flour with olive oil
A tin of bsissa sits in many Tunisian kitchen cupboards, from Tunis flats to farmhouses in the south: a finely ground flour of roasted barley, roasted chickpeas and spices such as coriander, fennel and aniseed. In the morning a few spoonfuls are worked with olive oil and something sweet into a nutty, crumbly paste, or stirred with water into a thick drink, and it keeps you going until lunch. Travellers and pilgrims once carried it for the road. Roasting your own flour takes 15 minutes and makes a jar that lasts weeks. Sugar and dates keep it vegan; some families use honey. Chef's tip: roast the flours separately over a low heat and stir constantly; the moment they smell like toasted biscuits and turn light tan, tip them out of the pan.
Tunisian