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This is a famous Scandinavian dish, customarily served with lingonberries or fruit preserves. In Sweden, it is part of the traditional Thursday night dinner, following the main dish of pea soup with pork.
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What You Need:
(To Serve: 6 to 8)
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3 eggs
2 cups milk or 1 cup of milk and 1 cup of light cream
1 cup flour
6 tablespoons unsalted butter, melted
½ teaspoon salt
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Translate this recipe:
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| How To Cook: |
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1. Beat the eggs together with ½ cup of milk for 2 or 3 minutes with a rotary beater or whisk. Add the flour all at once and beat to a heavy, smooth consistency.
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2. Beat in the remaining milk and then the melted butter and salt. Because of the large amount of butter in the batter, the skillet will require little, if any, additional buttering.
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3. If you have the Swedish 5- or 7-section pancake pan, heat it, ungreased, over medium-high heat.
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4. When the pan is so hot that a few drops of water flicked on its surface bounce around and evaporate instantly, drop a tablespoon of batter into each depression.
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5. The pancakes should bubble almost immediately. After 1 or 2 minutes, when the edges begin to brown, turn the pancakes with a narrow spatula and cook another 1 or 2 minutes to brown the other side.
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6. A heavy cast-iron skillet can be used as successfully as the sectioned pan, but first grease it lightly with a pastry brush or paper towel dipped into a little melted butter (this step need not be repeated).
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7. When the skillet is very hot, drop 1 tablespoon of batter into the pan for each pancake; each should form a 3-inch circle. When the edges brown lightly after about 1 minute, turn the pancakes with a spatula and cook another minute or two.
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8. In Swedish families, the "Plattar" are served "from pan to plate", but if necessary, set each batch of pancakes aside on a platter and keep them warm in a 200° oven while you complete the rest.
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