There’s something inherently comforting about a stack of pancakes on a lazy Sunday morning. It’s a universal truth, regardless of where in the world you’re waking up. But today, I want to take you on a culinary journey to Sweden, where pancakes take a delightful twist. Welcome to the world of Plattar, or as we commonly know them, Swedish pancakes. Unlike their American counterparts, Swedish pancakes are thinner and more crepe-like, but equally, if not more, delicious. They are a staple in Swedish cuisine, often eaten for breakfast or dessert, and traditionally served with Lingonberries. Their history dates back centuries, making them a beloved tradition in Swedish homes. What I love most about Plattar is their simplicity. With just a handful of staple ingredients – flour, sugar, salt, eggs, and milk – you can whip up a batch of these delightful pancakes in no time. The cooking process is also a breeze. Just pour the batter into a hot, buttered pan and flip when golden. The result is a light, fluffy, and slightly sweet pancake that pairs perfectly with a dollop of Lingonberry jam. Making Plattar has become a cherished weekend tradition in my home, and I can’t wait for it to become a part of yours too!
Ingredients
- 1 c. flour
- 2 Tbsp. sugar
- 1/4 tsp. salt
- 3 eggs
- 3 c. milk
Cooking Method
- Sift flour into bowl.
- Add sugar and salt.
- Add eggs and milk gradually, stirring until well blended let stand 2 hours.
- Heat Swedish pancake pan (or ordinary pancake pan) and butter well. Beat batter again.
- Pour by tablespoonfuls into sections of pan and fry on both sides until nicely browned.
- Place on very hot platter; serve immediately with Lingonberries.
Calorie: 250
Total cooking time: 40 minutes
Difficulty level: Easy
The Saga of the Swedish Plattar: A Tale of Triumph and Tribulations
Oh boy, do I have a story for you today. I decided to take on the challenge of making Plattar, Swedish pancakes, and I can confidently say it was a journey like no other.
The Encounter with the Enemy: The Ingredients
The ingredients seemed innocent enough: 1 c. flour, 2 Tbsp. sugar, 1/4 tsp. salt, 3 eggs, and 3 c. milk. I mean, what could possibly go wrong? Right?
Well, let me tell you, the flour was the first to betray me. One minute I was sifting it into the bowl, the next, I was wearing a white, powdery coat of betrayal. Note to self, don’t wear black when dealing with flour, it’s a backstabber.
The Plot Thickens: The Sugar and Salt
Next up were the sugar and salt. I had to add them to the bowl. Simple, right? It would have been, if my sugar hadn’t decided to form a concrete-like structure in its container. After a battle of epic proportions, I finally managed to break it apart. As for the salt, it went smoothly; a rarity in this story.
The Unexpected Allies: The Eggs and Milk
After recovering from the sugar debacle, I had to add the eggs and milk gradually. I was prepared for a fight, but surprisingly, they went in without a hitch, blending well with the flour, sugar, and salt. It was almost too easy. Suspiciously easy. I let the mixture stand for 2 hours, giving me time to prepare for the next stage of my pancake saga.
The Battlefront: The Pan
The time had come to heat the Swedish pancake pan, or in my case, the ordinary pancake pan (because let’s face it, I’m not about to buy a special pan for one recipe). I buttered it well and beat the batter again, pouring it by tablespoonfuls into the sections of the pan.
This is where things got interesting. My first few pancakes resembled abstract paintings more than actual pancakes. But I persevered, flipping them with all the grace of a ballet-dancing elephant. They were a little less than ‘nicely browned’ and more ‘charred art pieces’, but I was proud nevertheless.
The Final Showdown: The Lingonberries
The final step was to serve the pancakes immediately with Lingonberries. Now, I don’t know about you, but Lingonberries aren’t exactly a staple in my pantry. So, I had to improvise. I used a mix of strawberries and cranberries instead and let me tell you, it was a match made in heaven!
The Aftermath: The Taste Test
Despite the flour fights, the sugar battle, and the pancake acrobatics, the end result was mouth-wateringly good. The combination of sweet, salty, and tangy hit all the right notes. Plus, the abstract shape of the pancakes added a certain je ne sais quoi to the dish.
So, my friends, that was my rollercoaster journey of making Plattar. It had its ups and downs, but in the end, isn’t that what makes cooking so exciting? And remember, even if your pancakes end up looking like a Picasso painting, as long as they taste good, you’re winning!
