Swedish Pancakes Plättar Recipes

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SWEDISH PANCAKES (PLATTAR)



Swedish Pancakes (Plattar) image

My grandma makes the best Swedish pancakes in the world, and this is her recipe. It's originally from an old Swedish cookbook. Serve with whipped butter and lingonberries if you want the full Swedish effect. Yum!

Provided by Annalise

Categories     Breakfast

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 6

6 eggs
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 1/2 cups flour
2 3/4 cups milk
butter (for melting in the pan)

Steps:

  • Beat eggs until light and fluffy.
  • Add salt and sugar, stir well.
  • Add the flour and beat well.
  • Add milk gradually.
  • Melt butter in skillet, medium heat and add batter. Pancakes should be much thinner than normal American style. Flip to cook both sides.
  • Pancakes will be brown (from the butter) in spots when they are done.
  • Enjoy!

PANCAKES



Pancakes image

Pancakes from scratch are easy, delicious, and will be the star of the breakfast table. Whether you want a classic pancake recipe or opt for the buckwheat or buttermilk variations, prepare to dig into one of the most delicious homemade pancakes you've tasted. Just add fresh fruit and maple syrup (or whatever your desired topping), serve, and enjoy.

Provided by BHG Test Kitchen

Time 14m

Number Of Ingredients 7

1 cup all-purpose flour
1 tablespoon sugar
2 teaspoon baking powder
0.25 teaspoon salt
1 beaten egg
1 cup milk
2 tablespoon cooking oil

Steps:

  • In a medium mixing bowl stir together the flour, sugar, baking powder, and salt. Make a well in the center of the dry mixture; set aside.
  • In another medium mixing bowl combine the egg, milk, and cooking oil. Add egg mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy).
  • For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. For dollar-size pancakes, pour about 1 tablespoon batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or till pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm.

Nutrition Facts : Calories 114 kcal, Carbohydrate 14 g, Cholesterol 29 mg, Protein 3 g, SaturatedFat 1 g, Sodium 181 mg, Fat 5 g, ServingSize 8 to 10 four-inch or 36 two-inch pancakes, UnsaturatedFat 0 g

SWEDISH PANCAKES (PLäTTAR)



Swedish Pancakes (Plättar) image

Posted for the Zaar World Tour-Sweden. From the "Best of International Cooking" cookbook. I haven't tried this recipe yet. These are traditionally served with stewed fruit, lingonberry jam and sour cream.

Provided by Bayhill

Categories     Breakfast

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 8

2 eggs
1 cup milk
1/4 cup half-and-half
2/3 cup all-purpose flour
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons butter, melted

Steps:

  • In a medium bowl, beat eggs; stir in milk and half and half.
  • In another bowl, stir together flour, baking powder, sugar and salt; sprinkle over egg mixture. Gently stir in until batter is smooth. Stir in butter. Let stand 1 hour. Stir batter thoroughly.
  • Preheat a plättar pan or 6-inch cast-iron skillet. Grease cups of plättar pan or grease skillet. Spoon 2 rounded Tablespoons batter into each cup or onto skillet; cook about 1 minute on each side until golden brown. Repeat with remaining batter. Serve with fruit or jam.
  • Variation: Make 8-inch pancakes. Layer several pancakes with thick lingonberry, bilberry or blackberry jam between them. When cool, frost stack with whipped cream.

Nutrition Facts : Calories 272.2, Fat 15.2, SaturatedFat 8.8, Cholesterol 130, Sodium 620.3, Carbohydrate 26.4, Fiber 0.6, Sugar 6.5, Protein 7.8

AUTHENTIC SWEDISH PANCAKES



Authentic Swedish Pancakes image

This is an authentic Swedish pancake recipe that was taught to my father by his mother, who was born in Sweden. My father then passed it to me. Kids love them. Never any leftovers when I make them. To serve, you can spoon melted butter over pancakes and sprinkle with sugar, or serve with lingonberry sauce. You can also use the batter to make crepes.

Provided by Amber Adamson Kincheloe

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 12m

Yield 13

Number Of Ingredients 6

3 eggs
1 ¼ cups milk
¾ cup all-purpose flour
1 tablespoon white sugar
½ teaspoon salt
1 tablespoon butter, or as needed

Steps:

  • Beat eggs in a bowl with an electric mixer until thick and lemon-colored, 3 to 5 minutes. Stir in milk.
  • Sift flour, sugar, and salt together in a bowl. Add to egg mixture; mix until batter is smooth.
  • Grease a griddle with butter; heat over medium heat. Drop tablespoonfuls of batter on the griddle; spread to make thin pancakes. Cook until light brown on bottom, 1 to 2 minutes. Flip and continue cooking until second side is light brown, 1 to 2 minutes more. Repeat with remaining batter.

Nutrition Facts : Calories 66 calories, Carbohydrate 7.7 g, Cholesterol 47.1 mg, Fat 2.6 g, Fiber 0.2 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 121.7 mg, Sugar 2.2 g

SIMPLE SWEDISH PANCAKES



Simple Swedish Pancakes image

I grew up in Little Sweden, USA, and my great-grandparents on my Mom's side were all from Sweden. This is the recipe I grew up with (I added the nutmeg as I like nutmeg). I love these and make them for family brunches all the time. They even taste good as leftovers, as pancakes again, or with peanut butter instead. We serve these with just syrup and butter, but many use lingonberries, or other fruit or jams.

Provided by SMOON26

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 12m

Yield 4

Number Of Ingredients 7

2 cups milk
3 eggs
¾ cup all-purpose flour
2 tablespoons all-purpose flour
1 tablespoon white sugar
1 dash salt
1 dash ground nutmeg

Steps:

  • Combine milk, eggs, 3/4 cup plus 2 tablespoons flour, sugar, salt, and nutmeg in a blender; blend until batter is smooth.
  • Heat a seasoned griddle over medium-high heat. Ladle 1/4 to 1/2 cup of batter onto the griddle and spread thinly. Cook until top looks barely dry, 1 to 1 1/2 minutes. Slide a long, thin spatula under pancake to loosen edges; flip. Continue cooking until just browned on the second side, about 1 minute more.
  • Roll up pancakes and serve a few at a time.

Nutrition Facts : Calories 227.6 calories, Carbohydrate 30.1 g, Cholesterol 149.3 mg, Fat 6.5 g, Fiber 0.8 g, Protein 11.6 g, SaturatedFat 2.8 g, Sodium 200 mg, Sugar 9.3 g

SWEDISH PANCAKES



Swedish Pancakes image

Smaller and thinner than their American counterparts, Swedish pancakes are quite tender and comparable in texture to French crepes. If you don't have a Swedish pancake pan, cook the pancakes in a nonstick pan.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes about sixty 3-inch pancakes

Number Of Ingredients 10

3 large eggs
2 cups milk
1 cup unbleached all-purpose flour
6 tablespoons melted unsalted butter
1 tablespoon granulated sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
Confectioners' sugar, for garnish (optional)
Fruit, such as raspberries, strawberries, or sliced melon, for garnish (optional)
Jam, for garnish (optional)

Steps:

  • In the bowl of a food processor, combine eggs with 1/2 cup milk. Process until completely smooth, 2 to 3 minutes. Stop the food processor and add flour. Process again until smooth and thick, 1 to 2 minutes. Add remaining milk, butter, granulated sugar, vanilla, and salt.
  • Heat Swedish pancake pan over medium. Spoon approximately 1 tablespoon of batter into each circle. Cook until the edges turn golden brown, 2 to 3 minutes. Flip with a fork, and continue cooking 1 to 2 minutes more. (To cook pancakes without a Swedish pancake pan, use a buttered nonstick pan and spoon 1 tablespoon batter per pancake. Pancakes will be less regular in shape.)
  • Serve with confectioners' sugar, fresh fruit, and jam as desired.

EASY SWEDISH PANCAKES



Easy Swedish Pancakes image

This recipe is so delicious and easy to make. I come from a really Swedish town - Rockford, Illinois - where Swedish pancakes are a favorite for Sunday morning breakfast. My Dad used to make these for us at home for a special treat. Serve with butter and maple syrup, or lingonberries if you've got them.

Provided by KARI HALL

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 6

4 large eggs eggs
2 cups milk
½ cup all-purpose flour
1 tablespoon sugar
1 pinch salt
2 tablespoons melted butter

Steps:

  • In a large bowl, beat eggs with a wire whisk. Mix in milk, flour, sugar, salt, and melted butter.
  • Preheat a non-stick electric skillet to medium heat. Pour a thin layer of batter on skillet, and spread to edges. Cook until top surface appears dry. Cut into 2 or 4 sections, and flip with a spatula. Cook for another 2 minutes, or until golden brown. Roll each pancake up, and serve.

Nutrition Facts : Calories 252.4 calories, Carbohydrate 21.1 g, Cholesterol 211 mg, Fat 13.3 g, Fiber 0.4 g, Protein 12 g, SaturatedFat 6.8 g, Sodium 161.2 mg, Sugar 9.3 g

ROLLED SWEDISH PANCAKES



Rolled Swedish Pancakes image

"We love the hint of lemon wrapped inside these rich flavorful pancakes," says Tami Escher of Dumont, Minnesota.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 1 dozen.

Number Of Ingredients 8

1/2 cup plus 1 tablespoon sugar, divided
2 tablespoons grated lemon zest
1-1/2 cups all-purpose flour
1/2 teaspoon salt
8 large eggs, lightly beaten
3 cups 2% milk
3 tablespoons butter, melted
Sour cream and cherry preserves

Steps:

  • Combine 1/2 cup sugar and the lemon zest; set aside. In a large bowl, combine the flour, salt and remaining sugar. Beat the eggs, milk and butter; stir into dry ingredients and mix well. , Pour batter by 1/2 cupfuls onto a lightly greased hot griddle; turn when set and lightly browned. Cook 1 minute longer. , Immediately sprinkle each pancake with lemon sugar mixture; roll up and keep warm. Top with sour cream and preserves.

Nutrition Facts : Calories 618 calories, Fat 25g fat (12g saturated fat), Cholesterol 473mg cholesterol, Sodium 599mg sodium, Carbohydrate 74g carbohydrate (38g sugars, Fiber 2g fiber), Protein 23g protein.

TRADITIONAL SWEDISH PANCAKES



Traditional Swedish Pancakes image

This is my Scandinavian grandmother's recipe of the traditional Swedish pancake. These are very thin pancakes, rolled up and served with lingonberries and/or sprinkled with confectioners' sugar. These are also good with lemon juice and maple syrup even!

Provided by Leanne

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 4

Number Of Ingredients 7

4 eggs
2 cups milk
1 cup all-purpose flour
2 tablespoons white sugar
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 teaspoon vegetable oil, or as needed

Steps:

  • Beat eggs in a large bowl; add milk, flour, sugar, 1 tablespoon vegetable oil, and vanilla extract and mix until batter is very thin.
  • Heat a griddle or a Swedish plett pan over medium heat; add about 1 teaspoon oil. Pour a small amount of batter onto the griddle and tip griddle to spread the batter into a thin layer; cook until lightly browned, 2 to 3 minutes. Flip pancake and cook until browned on the other side, 2 to 3 minutes more. Roll pancake and place on a plate. Repeat with remaining batter.

Nutrition Facts : Calories 314 calories, Carbohydrate 36.3 g, Cholesterol 195.8 mg, Fat 12.3 g, Fiber 0.8 g, Protein 13.5 g, SaturatedFat 3.8 g, Sodium 120.7 mg, Sugar 12.6 g

PLäTTAR MED LINGON - SWEDISH PANCAKES WITH LINGONBERRIES



Plättar Med Lingon - Swedish Pancakes With Lingonberries image

As one might guess from the name, this very thin pancake hails from Sweden. Swedish Pancakes can be served for breakfast, but Swedes also prepare them for supper accompanied with a bowl of hearty pea soup. Unlike the thicker American "flap jack", the Swedish pancake is more like the French crepe. Rather than syrup, the pancakes are usually garnished with lingonberries, a tart red berry, and sprinkled with powdered sugar. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Provided by Molly53

Categories     Breakfast

Time 1h16m

Yield 6 serving(s)

Number Of Ingredients 6

2 eggs, well beaten
1 teaspoon salt
1 tablespoon sugar
1 1/2 cups flour, sifted
1 1/2 cups milk
lingonberry (either fresh or canned)

Steps:

  • Combine eggs, salt and sugar; beat well.
  • Add flour alternately with milk.
  • Chill for an hour.
  • Bake on a lightly greased griddle, making 4" cakes.
  • Serve in stacks with lingonberries.

Nutrition Facts : Calories 184.8, Fat 4.1, SaturatedFat 2, Cholesterol 70.5, Sodium 441.8, Carbohydrate 28.9, Fiber 0.8, Sugar 2.2, Protein 7.3

FLUFFY SWEDISH PANCAKES



Fluffy Swedish Pancakes image

Sweet and fluffy crepes are a big hit in my home. These crepes have 4 eggs; I love to sneak in a little extra protein in my kids first thing in the morning!

Provided by StanleysRock

Categories     100+ Breakfast and Brunch Recipes     Crepes     Sweet

Time 15m

Yield 4

Number Of Ingredients 8

4 eggs
1 cup milk
½ cup warm water
3 tablespoons white sugar
1 cup all-purpose flour
½ teaspoon salt
½ cup butter, melted
1 tablespoon butter, melted, or as needed

Steps:

  • Blend eggs, milk, warm water, white sugar, flour, and salt together in a large mixing bowl with an electric mixer until well combined into a smooth batter.
  • Stream the melted butter into the batter while continuing to beat.
  • Heat a skillet or crepe pan over medium heat. Coat the cooking surface with a thin layer of butter.
  • Pour a thin layer of batter onto the prepared cooking surface; swirl the pan to assure even coverage.
  • Cook the crepe until browned on the bottom, 1 to 2 minutes; flip the crepe and continue cooking until the other side is browned. Serve immediately.

Nutrition Facts : Calories 480.9 calories, Carbohydrate 36.5 g, Cholesterol 259.5 mg, Fat 32.4 g, Fiber 0.8 g, Protein 11.8 g, SaturatedFat 18.8 g, Sodium 571.1 mg, Sugar 12.7 g

SWEDISH PANCAKES WITH LINGONBERRIES (PLATTAR)



Swedish Pancakes with Lingonberries (Plattar) image

Provided by Moira Hodgson

Categories     dinner, main course

Time 2h10m

Yield 6 - 8 servings

Number Of Ingredients 5

3 eggs
2 cups milk
1 cup flour
6 tablespoons unsalted butter, melted
1/2 teaspoon salt

Steps:

  • Beat the eggs with half a cup of milk until blended. Add the flour and beat until smooth. Add the remaining milk, melted butter and salt. Mix thoroughly. Let the batter stand for two hours.
  • Grease a heavy cast-iron skillet lightly with a pastry brush or paper towel dipped in a little melted butter. When the skillet is hot, drop in two tablespoons batter for each pancake. Roll the pan around so that you have a round pancake about three inches in diameter. When the edges begin to turn brown, turn the pancake over. Cook for a further two minutes.

Nutrition Facts : @context http, Calories 194, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 12 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 196 milligrams, Sugar 3 grams, TransFat 0 grams

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