Swedish Pancakes are also called Lapper or Ohukkaat in Finnish; Lapper or Plättar in Swedish
These pancakes are traditionally served with lingonberries or Lingonberry Preserves.
4 to 6 servings.
Swedish cooks use a special cast-iron pan called a Plett Pan (plättpanna), which has seven shallow depressions, three inches in diameter.
(Want to save time? Here’s a good Swedish Pancake Mix…)
½ cup flour
1 tablespoon sugar
¼ teaspoon salt
1 cup milk
½ cup heavy (whipping) cream
3 eggs
2 tablespoons butter, melted
Sour cream and your favorite Scandinavian Preserves
Combine the flour, sugar, and salt in a mixing bowl. Stir in the milk, cream, eggs, and melted butter and blend until smooth. Brush the griddle with butter and place it over medium-high heat. To form each pancake, drop 1 tablespoon of batter onto the griddle. After 1 to 2 minutes, when the edges begin to brown, turn each pancake over with a narrow spatula and cook the other side for 1 to 2 minutes, or until golden. Serve immediately with sour cream and preserves.