Swedish Platt Pan

A Swedish Platt Pan is used to make these tasty Scandinavian pancakes. Each pan has eight indentations that are approximately 3 inches in diameter. Batter:  Topping:  
2 eggs
3 cups milk
1 Tbsp. sugar
1 tsp. salt
1 1/2 cups flour
 Butter
Lingonberry Preserves(optional)
Sugar
 

Beat the eggs and add the four and milk gradually along with the sugar and salt. Heat the Platt Pan over low heat and brush each indent with butter. Stir the batter well and fill each indent about 2/3 with the batter. Cook until golden brown. Serve with butter, lingonberry preserves, and sugar.




Old Fashioned Platte Panna

3 eggs
1/2 cup flour
1 1/2 cups milk
 2 Tbsp. sugar
1/8 tsp. salt
3 Tbsp. melted butter
 

Mix batter a few hours before using and allow to stand in slightly cool place.
Beat egg yolks with sugar, salt, and melted butter. Stir in flour and milk. When ready to use, add the well beaten egg whites. Melt a little butter in each depression of hot Platte-Panna. Spoon a little batter into each. Bake until brown, turning over once, and serve with lingonberry preserves, cranberries, or your favorite topping.

Yield: 25-30 cakes