Swedish Pancakes(Plattar)

* Exported from MasterCook *

Swedish Pancakes (Plattar)

Recipe By : The Art of Scandinavian Cooking
Serving Size : 4 Preparation Time :15:00
Categories : Breakfast Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Eggs -- Separated
1 Cup Flour
1/2 Teaspoon Salt
1 Cup Milk
3 Tablespoons Sour Cream
Lingonberry Preserves
Apple Sauce

Beat yolks until thick. Sift together flour, salt and sugar. Add to egg yolks
alternately with milk. Stir in sour cream. Beat egg whites until stiff but not
dry. Fold into batter. Heat pancake pan and butter each depression (if you have
a Swedish Pan Cake Pan <see notes>). Pour about a tablespoon of batter
into each depression and spread out evenly. Brown on one side, turn and brown
on the other side. Serve at once with preserves or applesauce.

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NOTES : To be authentically small and very thin, Swedish pancakes ought to be
baked in a Swedish pancake pan, which has depressions for each pancake. They
can be bought in good housewares stores in Scandinavian supply houses. But
these pancakes may also be baked on a hot griddle by tablespoonfuls.

Incidentally, pancakes are a staple in all Scandinavian countries, and
basically there is not a great deal of difference between them. The Norwegians
often eat theirs folded over.