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Cast Iron Plett Pan

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Product information

Condition:
New
Location:
South Africa
Product code:
PLETT01
Bob Shop ID:
168016723

Cast Iron Plett Pan

Traditional cast iron plett pan for preparing small pancakes, corn bread or any sweet bakes.

Tillander Swedish Pancakes (Plattar) Recipe

Introduction

Traditional Swedish plattar or pancakes. Much more eggy than common pancakes and not fluffy at all. Delicious for any meal, but great for feeding breakfast to large, hungry families. Accompanied by bacon, coffee and orange juice, these make a festive, tasty and filling start to the day.

Ingredients

4 Eggs
2 Cups of Milk
1 Cup of Flour
1/2 Cup of Sugar
Pinch of Salt
Butter

Tips
The batter can be made in advance and will keep refrigerated for about 3 days. Be sure to shake or blend thoroughly once the batter has settled.


Method

In a medium size mixing bowl, combine flour, sugar, and pinch of salt, mixing thoroughly. Mix in eggs. Slowly pour in milk while stirring constantly to eliminate flour clumping. Once thoroughly blended and smooth, set aside.

Heat the plett pan to the low side of medium heat. Once heated, use a stick of butter to swipe the inside of each plattar depression. Starting in the center and moving in a consistent direction throughout the process, pour the batter mixture into each depression. (Using a small gravy ladle or a tablespoon works best.) Use enough batter to cover the bottom of the depression, but you don't need to fill the entire depth. (Doing so will make it difficult to cook thoroughly without burning one side.) Once bubbles start to stabilize on the top of each pancake, use a butter knife to flip each, following the same pattern you used to pour them. This usually takes about 2 minutes, depending on your pan, burner, and amount of batter poured. After about 45-60 seconds, use the knife to transfer the pancakes, again in the same order, to a serving plate and serve immediately.

Repeat the process, starting with the butter, until you've fed the troops. You'll want to periodically stir the batter throughout the cooking process to keep it from settling in between batches.

Great with real maple syrup and butter, even better with berries, powdered sugar, and butter.