Plattar – Little Swedish Pancakes

We blog about this recipe here.

Plattar - Little Swedish Pancakes

While my grandmother Annie’s Swedish pancakes are our go-to, we love making these little Swedish pancakes for company.  We’ve tweaked a Mark Bittman recipe, published in the NYTimes in 2004, and serve it with our simple lemon sauce.

Pancake batter

  • 3 eggs, whites and yolks separated
  • 1/4 cup sugar
  • Pinch salt
  • 1 cup milk
  • 3/4 cup flour
  • 3 tablespoons melted butter, more for cooking
  • powdered sugar – for serving

Sauce for serving pancakes (stir ingredients until blended well)

  • 4 T butter, melted
  • 1 1/2 T powdered sugar
  • juice of 1/2 lemon (about 1 T)

For the pancakes: separate eggs, and beat yolks in a medium bowl with sugar and salt. Add milk and flour alternately, stirring gently after each addition, to form a thin, smooth batter. Stir in melted butter.

Beat egg whites until they hold soft peaks. Gently stir them into batter.

Heat a cast iron or nonstick skillet or griddle over medium-high heat.  Melt some butter in pan, and, using a tablespoon, scoop up a bit of batter and put it in pan. Cook as many pancakes at once as will fit comfortably, turning them when they are golden brown. Total cooking time is less than 3 minutes per batch.

Serve immediately, drizzled with the lemon butter sauce and then sprinkled with powdered sugar (a strainer works well to disperse the sugar).

Recipe brought to you by and Andy and Ann.





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