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Pletts

R

Romunda Murphy

Member
The Plett Pancake Recipe

In a mixing bowl with a good pouring lip:

1 egg (or 2 whites)
1 cup flour
1+1/4 cup milk
1 tbsp sugar
1/2 tsp salt

Mix with a whisk to make them nice and fluffy.

Get the pan hot. Using a stick of butter where you have peeled the wrapper back, apply butter to the circles of the pan. Then pour the batter into the divots and cook on one side. When the tops are starting to get a little firm, use a mini-spatula or a knife to flip them. When they are all done you can pick up the whole pan and turn it over above a serving tray to get the pancakes off in one swoop.

Can you guess which recipe we searched for fifteen minutes this morning before we made it?

Top with syrup, fruit, jelly, powdered sugar, etc.
Serves 3 when served alongside some fresh fruit and maybe a little sausage patty.

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There you go. I think I just figured out why these were created. Pocket pancakes for workers and kids. With a leavening agent (baking powder) they would be lighter and more fragile like a normal pancake.

Thanks. If I’m wrong please keep it to yourself as I haven’t done my homework. You get my vote on the pie filling!

Hilditch
 
A couple more recipes:

Swedish Pancakes Recipe - Plett Pan

http://www.knaddison.com/me-licio-us/swedish-pancakes-recipe-plett-pan

also:
http://www.fjorn.com/33721.html

3 eggs
1 cup of milk
1½ cups sifted flour
1 tbs. sugar
½ tsp. salt
½ cup cream
2 tbs. melted butter
Lingonberry sauce or maple syrup
Confectioner’s sugar

Beat the eggs until very light and airy. Add half of the milk to the eggs. Sift flour with sugar and salt. Fold the dry ingredients into the wet ingredients. Add cream, butter, and remaining milk.
Ladle batter into each of the depressions of the plett pan and turn when bottoms are golden brown. For an authentic Swedish dish, top each pancake with two tablespoons of Lingonberry sauce and roll it up. Otherwise, they are delicious when stacked and topped with maple syrup. Sprinkle with confectioner’s sugar.
 
Me too - on Sunday. I took a couple of big handfuls and put them in a sandwich bag with a tbsp of sugar. Pounded with fist to break ’em open & let sit an hour mixing a couple of times.

Mixed 3/4 of them right into the pancake batter and then the other 1/4 went on top after plating. Had blueberry syrup available but didn’t use it as the maple syrup & blueberries was a 9. These are not pocket pancakes.

Thanks for letting us taste them again.

Hilditch
 
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