The Swedish Platt Pan is used to make Plättar, tasty Scandinavian Pancakes. The traditional pan is called a plättlagg.
Batter:
2 eggs
3 cups milk
1 tablespoon sugar
1 teaspoon salt
1½ cups flour
Topping:
Butter
Lingonberry Preserves (optional)
Sugar
Beat the eggs and add the flour and milk gradually along with the sugar and salt.
Heat the Platt Pan over low heat and brush each indentation with butter.
Stir in the batter well, and fill each indentation about 2/3 with batter.
Cook until golden brown.
Serve with butter, Lingonberry preserves and sugar.
Hallwyl Museum / Jens Mohr / CC BY-SA
