Wednesday, January 13, 2010

Tradition - Swedish Pancakes

One of the great things about having a recipe blog is that now, for the first time ever, all of my recipes are landing in one easily accessible spot. A couple years ago, my friend Beth and I had meant to put together a recipe book for our friends and family. We never quite got around to it, but I still have hope.
It's a relief that I can just turn to my own blog when looking for a recipe I've done in the past that I can't quite return to from memory. Also, I only post the ones I like, so if it wasn't a big hit, it doesn't make it up here (there is the exception of my marshmallows post, but I blame that on myself, and not the recipe.) Case and point, my Grandmother's Swedish Pancake recipe. One I like to make for a large group of friends on vacation, and the staple in our house on Christmas morning. I just haven't quite committed it to memory yet. Working on it. For years over the holidays, she made breakfast special with these pancakes. Now, I've taken over, and they're one of my favorite things to make.

So, Swedish Pancakes (for those of you not of Nordic descent) are like miniature crepes. Sounds delightful, no? And they are. If you've never had them, you're missing out. They're melt in your mouth delicious. Served warm, drenched in maple syrup. You will need a Plett Pan, extra equipment, but totally worth it, they come relatively cheap, here's a good one. Ours has been passed down from person to person, and I actually received one for Christmas years ago. It's come in handy on those cold winter mornings, and it's certainly impressed my friends. Even if I have to do a quick email search to find the exact recipe. No more! Now I'll just look here.

Swedish Pancakes

3 eggs
2 tbsp sugar
3/4 cup flour
1 1/2 cups milk
1/4 tsp salt
lump of melted butter

Beat the eggs, add salt, sugar, flour and stir until well mixed. Add the milk gradually. Melt the butter in the Plett pan and add to the batter. Stir gently to combine, don't beat.

Add a tiny bit of butter to each pancake place in the pan, when melted, add a small spoonful of butter to each place, and cook over medium heat, turning with a knife when the batter has firmed and the bubbles in the middle are gone. Cook on the other side for about a minute.

It usually takes one batch to really get going, often the first batch sticks and is a wash. No matter! Press on and the next batch should work just fine. Add butter to each slot when cooking a new batch. Serve with maple syrup.


  1. I am a little confused on the instructions - you melt the butter IN the Plett pan? Or can you melt the butter in the microwave or whatever? It seems like it would be messy to pour the butter out of the Plett pan and into the batter.

    Also, are you adding melted butter or little bits of not-melted butter to the pan before adding the batter?

    Also also, could these be made in a regular pan just as small pancakes, or do they really need the special pan?

    Thanks :)

  2. Yes, melt the butter IN the pan! No reason to dirty another dish, and it's not messy. Don't over-think it! Cook by feel!

    And yes, just grease each space a bit with a little bit of butter before adding the batter, otherwise the batter will stick to the pan.

    I wouldn't use a regular pan. This batter is meant to be very thin, and it won't keep shape otherwise, it will run.

  3. Haha, ok I will trust you! :) I may call you to borrow that pan...or perhaps I will just put it on my wish list.

  4. I'm glad your recipes are all in one place too! I still think a cook book would be a fun future project...