Editorial: Kockums JernverkPublished: 2026-11-06

Swedish plättar – small pancakes with lingonberries

Name: Swedish plättar – small pancakes with lingonberries
Prep time: 10 min
Cook time: 25 min
Total time: 1 h 5 min
Cuisine: Swedish
Ingredients: 150 g plain flour; ½ tsp salt; 600 ml whole milk; 3 eggs; 2 tbsp melted butter; 25 g butter for frying; 200 ml lingonberry jam; 200 ml double cream

Serves 4 · 1 hour 5 minutes · Plättar pan

Small, thin Swedish pancakes with lacy golden edges, served with lingonberry jam and whipped cream. The plättar pan cooks seven at a time, all the same size and colour.

Plättar are small, thin Swedish pancakes cooked in a special pan with shallow round cups, traditionally eaten with lingonberry jam and cream after pea soup on Thursdays. They are best when the batter has rested for 30 minutes and the pan is properly hot and well buttered before the batter goes in.

Carbon steel plättar pan with seven shallow cups holding thin golden pancakes, beside a stack of plättar with lingonberries and whipped cream

Ingredients

Serves 4

150 g plain flour
½ tsp salt
600 ml whole milk
3 eggs
2 tbsp melted butter
25 g butter for frying

To serve

200 ml lingonberry jam
200 ml double cream

Method

Whisk the flour, salt and half the milk into a smooth batter. Whisk in the rest of the milk and the eggs, then stir in the melted butter.
Leave the batter to rest for 30 minutes so the flour swells and the pancakes turn out softer.
Heat the plättar pan over a medium heat for a few minutes. Melt the butter for frying and brush each cup.
Stir the batter and pour about 1 tbsp into each cup, just enough to cover the base.
Cook for about 1 minute until the surface has set and the edges are golden. Turn with the crêpe spatula or a fork and cook for another 30 seconds.
Stack the pancakes under a tea towel and brush the cups with a little butter between each batch.
Lightly whip the cream and serve the plättar warm with lingonberry jam and cream.

Why it works

Carbon steel heats up quickly and holds an even heat across all seven cups, so the pancakes brown evenly. With butter in each cup they release easily, and the pan gets better to cook with the more you use it.