*  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.