Plättar are thin Swedish pancakes and is Scandinavian equivalent to the American pancakes. However, in Sweden, it’s a popular afternoon snack as well. We call it Mellanmål, literally translated, in between meals. As a kid I loved them. But we didn’t have a skillet used for that purpose. Which means I had to eat them whenever I was at a Swedish friend’s house. Since plättar, thin Swedish pancakes are indeed a very Scandinavian thing.
However, now I have one from Le Creuset, which I adore. It’s brilliant.
I usually make them either for breakfast or served after I make an artichoke soup. And I’m yet to find a kid who doesn’t love them as much as I do.
They are absolutely best served with freshly whipped cream and homemade strawberry jam. I strongly encourage you to give them a go!
Delicious fluffy thin Swedish pancakes, perfect for breakfast and as afternoon snacks.
- 600 gr full-fat milk or plant-based milk
- 180 gr flour
- 2 eggs
- 0,5 tsp flaked salt
- 2 tsp vanilla powder
- 40 gr melted butter plus additional for frying
- Step 1 Melt the butter.
- Step 2 Mix flour, salt and vanilla in a mixing bowl.
- Step 3 Add half of the milk and whisk quickly.
- Step 4 Add the egg and the rest of the milk. Make sure there are no lumps.
- Step 5 Add the melted butter and whisk it together.
- Step 6 Leave it to rest for about 5-10 minutes.
- Step 7 Make sure that your skillet is well heated, otherwise, it’s going to stick and you won’t be able to flip them.
- Step 8 Add the batter to each pocket in the skillet and fry them for about 2 minutes on each side.
- Step 9 Serve with strawberry jam and whipped cream!