*  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. 
 
                    - - - - - - - - - - - - - - - - - - 
 
 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.

Plain Text Version of This Recipe for Printing or Saving