Thin, silver-dollar-sized pancakes cooked in a special plätt pan, served stacked with lingonberry jam and whipped cream.
Plättar is a real, traditional Swedish dish, known as Swedish Small Pancakes with Lingonberries. Thin, silver-dollar-sized pancakes cooked in a special plätt pan, served stacked with lingonberry jam and whipped cream.\n\nPlättar are traditionally cooked in a special seven-well cast iron plätt pan and are a Thursday tradition in Sweden, often served alongside ärtsoppa (pea soup) as a two-course meal, a pairing that has been customary for generations.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Swedish home cooking, not a generic stand-in for a search term.
Serves 4
Whisk eggs and milk together, then gradually whisk in flour, sugar and salt until smooth. Whisk in the melted butter.
Let the batter rest for 15 minutes; it should be thin, closer to crepe batter than pancake batter.
Heat a plätt pan or a regular non-stick skillet over medium heat and brush lightly with butter.
Pour small rounds of batter, about 2 tablespoons each, into the pan and cook for about 1 minute per side until golden.
Stack the cooked plättar on a plate covered with a clean towel to keep warm while cooking the rest.
Serve stacked with lingonberry jam and a dollop of whipped cream.
Rest the batter so the flour hydrates fully — skipping this makes the pancakes tear when flipped.
Keep the pancakes thin; a properly made plätt should be almost translucent at the edges.
A dedicated plätt pan with wells makes uniform rounds easiest, but a regular skillet and a steady hand work fine too.
Serve with fresh berries and extra sugar instead of lingonberry jam for a summer version.
Add a splash of vanilla extract to the batter for extra aroma.
Serve savory, filled with lightly sweetened whipped cream and thin apple slices, a regional variation.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Plättar are traditionally cooked in a special seven-well cast iron plätt pan and are a Thursday tradition in Sweden, often served alongside ärtsoppa (pea soup) as a two-course meal, a pairing that has been customary for generations.
The batter is too thick or wasn't rested long enough — thin it slightly with extra milk and let it rest before cooking.
Yes, it keeps in the fridge overnight; whisk it again before cooking since the flour settles.
Thursdays in Sweden, as a sweet second course right after a bowl of ärtsoppa (yellow pea soup).
Per serving (220g / 7.8 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
