Our cast iron Swedish Pancake Plett Pan makes seven 2.5" Swedish pancakes at one time. The traditional batter for Swedish pancakes is very light and thin. This pan when well cared for and seasoned will last a very long time. Pan is manufactured in Taiwan.
We always serve our Swedish Pancakes with a little powdered sugar, lingonberry preserves and sour or whipped cream. Don't forget some strong hot coffee too. Here is a recipe that works if you want to make these from scratch.
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
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. Cast Iron Care:
First, wash your new pan using hot, soapy water.
Season your cast iron pan before using by coating with vegetable oil (peanut, grapeseed or canola) over the inside surface up to the rim. Bake oiled pan in the oven for approximately one hour at 350°F / 175°C. Remove from oven and let cool. Wipe off excess oil. Pan is ready to use. To clean use very hot water and a scrubbing brush, then dry. To store spread a light coating of oil on inside surface of pan.
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