Special item of the week

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 Swedish Plett Pan.

Item No 83
 

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When you whip up some real Swedish Plett Pancakes, your kitchen will be filled with a delicious aroma of these
 great tasting pancakes.

They are very easy to make and you will be
delighted with how great they taste when served
 with the Swedish Lingon berries or the topping of
 your choice.

The pans are made of a sturdy cast iron and will be
 a heirloom for generations, when you take care of them. The cast iron is virtually indestructible and
the cast iron handle will never deteriorate.

Prior to use the first time read about how to cure a
cast iron pan by clicking here.

After you use them you should just wipe them dry
 and clean with a paper towel and not wash them. 
 This will prevent them from rusting.

To order the Swedish Plett Pan click below:

 Cast Iron Plett Pan $14.95   Click here

A very basic recipe came with the pan and is as follows:

2 eggs
2 cups of milk
3 teaspoons of sugar
1 1/2 cups of flour (all purpose)
1 teaspoon of salt.

Beat the eggs and add milk. Gradually add  flour, salt and sugar.

Heat pan slowly and brush with melted butter. Stir batter well. Bake thin and light pancakes. Serve with lingon
 berries or your favorite jam or syrup.

Here are a few more recipes we have added to the list:

3 eggs
2 cups of milk
1 1/2 cups of flour
1 1/2 teaspoon salt
2 teaspoon sugar
4 tblspoon melted butter

Comnbine all ingredients except melted butter. Add melted butter last. Let melted buter cool a little before adding
 so it doesn't cook the eggs.

Butter Swedish pancake pan. Pour batter in pan and cook over low-medium heat. Pancakes only takes a minute
 or so on each side. Re-butter pan and repeat process.

Keep in mind pancakes are easy to freeze and reheat.

And a few more recipes I have collected.

SWEDISH PANCAKES
Courtesy of Grandmother (Anna) Arvidson

For this recipe you will need a Swedish Pancake Pan (plett pan).

• 3 eggs
• 1 cup of milk
• 1½ cups sifted flour
• 1 tbs. sugar
• ½ tsp. salt
• ½ cup cream
• 2 tbs. melted butter (do not use margarine, please)
• Lingonberry sauce or maple syrup
• Confectioner’s sugar (opt.)

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.

3 eggs
1¼ cups milk
¾ cup flour, sifted
1 Tablespoon sugar
½ teaspoon salt
Lingonberry sauce (raspberry sauce may be substituted)

Look at the delicious results!!!
 

Beat the 3 eggs until thick.
Stir in the milk, flour, sugar, and salt, mixing until smooth.
Drop a small amount of batter (about 1 Tablespoon for a 3-inch pancake) onto a moderately hot, buttered griddle.
Spread the batter evenly to make thin cakes.
Turn the cakes over when the underside is lightly browned.
Keep finished pancakes on towel-covered baking sheet in a warm oven.

1. Before serving, spoon melted butter over the pancakes and sprinkle them with sugar.

Makes about 42 pancakes.

To order:    Cast Iron Plett Pan $14.95   Click here