Courtesy of Grandmother (Anna) Arvidson
For this recipe you will need a Swedish Pancake Pan (plett pan).
Beat the eggs until very light and airy. Add half of the milk to the eggs. Sift flour with sugar and salt. Fold the dry ingredients into the wet ingredients. Add cream, butter, and remaining milk.
Ladle batter into each of the depressions of the plett pan and turn when bottoms are golden brown. For an authentic Swedish dish, top each pancake with two tablespoons of Lingonberry sauce and roll it up. Otherwise, they are delicious when stacked and topped with maple syrup. Sprinkle with confectioner’s sugar.
Print this Page