Just picked up an unmarked Plett pan. Here is a recipe:
Tillander Swedish Pancakes (Plattar)
Ingredients
4 Eggs
2 Cups of Milk
1 Cup of Flour
1/2 Cup of Sugar
Pinch of Salt
Butter
Directions
In a medium size mixing bowl, combine flour, sugar, and pinch of salt, mixing thoroughly. Mix in eggs. Slowly pour in milk while stirring constantly to eliminate flour clumping. Once thoroughly blended and smooth, set aside.
Heat the plett pan to the low side of medium heat. Once heated, use a stick of butter to swipe the inside of each plattar depression. Starting in the center and moving in a consistent direction throughout the process, pour the batter mixture into each depression. (Using a small gravy ladle or a tablespoon works best.) Use enough batter to cover the bottom of the depression, but you don't need to fill the entire depth. (Doing so will make it difficult to cook thoroughly without burning one side.) Once bubbles start to stabilize on the top of each pancake, use a butter knife to flip each, following the same pattern you used to pour them. This usually takes about 2 minutes, depending on your pan, burner, and amount of batter poured. After about 45-60 seconds, use the knife to transfer the pancakes, again in the same order, to a serving plate and serve immediately.
Repeat the process, starting with the butter, until you've fed the troops. You'll want to periodically stir the batter throughout the cooking process to keep it from settling in between batches.
Great with real maple syrup and butter, even better with lingonberries, powdered sugar, and butter.
Serving Size: Makes 8-10 batches of 7 small pancakes
