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Plattar - Swedish Pancakes




Source of Recipe


Internet


List of Ingredients




4 Eggs, Separated
1 Cup Flour
1/2 Teaspoon Salt
1 Cup Milk
3 Tablespoons Sour Cream
Lingonberry Preserves
Applesauce



Recipe



Beat yolks until thick. Sift together flour, salt and sugar. Add to egg yolks
alternately with milk. Stir in sour cream. Beat egg whites until
stiff but not dry. Fold into batter. Heat pancake pan and butter each
depression (if you have a Swedish Pan Cake Pan (see notes). Pour about a
tablespoon of batter into each depression and spread out evenly. Brown on one
side, turn and brown on the other side. Serve at once with preserves or
applesauce.
Serves 4.
Notes: To be authentically small and very thin, Swedish pancakes ought to be
baked in a Swedish pancake pan, which has depressions for each pancake. They
can be bought in good housewares stores in Scandinavian supply houses.
But these pancakes may also be baked on a hot griddle by tablespoonfuls.
Incidentally, pancakes are a staple in all Scandinavian countries, and
basically there is not a great deal of difference between them. The
Norwegians often eat theirs folded over.