Swedish Breakfast Pancakes

These are plattar, the little Swedish pancakes traditionally cooked in a plattpanna, a cast iron pan dimpled with shallow round wells that turn out even three-inch rounds. No special pan? A regular skillet works fine, you’ll just shape them by hand.

What makes them Swedish is the batter. It’s thin and barely sweet, more egg and milk than flour, so the pancakes cook up delicate and tender rather than thick and fluffy like the American kind. A spoonful of melted butter in the batter gives them a rich, golden edge.

They cook fast, about a minute per side, so keep your toppings ready before you start. The classic Swedish way to eat them is with tart lingonberry jam and a dollop of sour cream, but fresh berries, powdered sugar or a drizzle of syrup are all fair game.

Stack a few, top them, and eat them hot off the pan.

Kitchen Tips

• Keep the batter thin. That’s what makes these delicate rather than thick, so resist the urge to add more flour.
• Grease the pan wells well between batches so the little pancakes release cleanly and brown evenly.
• They cook in about a minute a side, so have your toppings out and ready before the first batch hits the pan.

Variations

• Go fully traditional with lingonberry jam and sour cream, or swap in raspberry or strawberry jam.
• Add a little lemon zest or ground cardamom to the batter for a Scandinavian twist.
• Roll them up around jam like thin crepes for easy hand-held eating.