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Krisha

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Maria

Whole-Wheat Swedish Pancakes

by Maria on August 12, 2014

 

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These pancakes are a household favorite and sure to brighten any day! The key to making these little Swedish pancakes, or “plättar,” as they are called in Swedish, is using a silver-dollar pancake pan. Traditionally, these were made out of cast-iron, but they are very heavy and can be hard to find. I have one like this from Nordic Ware which I love. (I use it for almost all my pancake recipes....we eat a lot of pancakes.) But you can also use a small omelet pan or just make larger, crepe-like pancakes on a large nonstick skillet.

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What I love most about these little bites of deliciousness--besides their taste--is their versatility.  For a sweet fix, top them with berries, whipped cream, applesauce, or jam. (Lingonberry jam is very Swedish, but in the above picture I used strawberry-chia seed jam.) To make them savory, try smoked salmon, ham and cheese, or garlic-sautéed spinach. Then stack them, roll them, or just pop them into your mouth. 

While they are typically eaten for lunch or dessert in Sweden, they are really perfect any time of day. They do take a while to make, so they may not be the best option for a busy morning. But you can freeze extras to have on hand for a quick breakfast or snack. And if your child doesn’t mind eating them cold, they are a fun addition to the lunch box.

The recipe itself is also flexible. I often add an extra egg or two to give my kids some extra nutrition since they don’t otherwise like eggs. I have also made them dairy-free using unsweetened non-dairy milk and a vegan butter spread or canola oil. You could also experiment with making them gluten-free, although I haven't tried that yet. 

 

Whole-Wheat Swedish Pancakes

Makes about 50 plättar (little Swedish pancakes)

 

1 ¼ cups white whole-wheat flour (or ½ cup regular whole wheat and ¾ cup all-purpose)

½ teaspoon salt

2 ½ cups milk

3 eggs

2 tablespoons butter for greasing the skillet (or nonstick spray if looking to save calories)

  1. In a medium-large bowl, combine flour and salt. Add half of the milk and whisk until smooth. Whisk in the rest of the milk and then whisk in the eggs. (Alternatively you can whiz everything together in a blender.)
  2. Heat pancake or crepe pan over medium heat. Add a little pat of butter to each pancake form. When it is melted add 1 tablespoon of batter to each pancake form or about ¼ cup for a crepe.
  3. After you first pour in the batter, turn the griddle in a circular motion to evenly spread batter. Cook for 2-3 minutes, until the top side is no longer liquid. Flip and cook for another 1-2 minutes, until golden brown.
  4. Transfer to a platter and keep warm by putting it over a pot with hot water or keeping it near the stove and covering with foil.
  5. Repeat until done. 

 Tips:

  • You may only need to use butter in the pan every other time. You can also use a nonstick spray if you prefer, but they taste best when cooked in butter.
  • Stir batter every now and then to prevent it from settling.
  • Make sure griddle is hot before adding first pancakes, but note the first round of pancakes almost never brown well. 
 

Sweet or savory - both are delicious! Although my kids think I am crazy when I top them with spinach. "Mom did you seriously just put spinach on your pancake?" Ha! Hopefully someday they will understand!

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