Pletts (Tiny Swedish Pancakes)

1 cup flour
1 tsp. granulated sugar
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
1 cup buttermilk
1 Tbsp. melted butter
Lingonberries, syrup, or fruit for serving

Preheat plett pan over medium heat.

Stir together dry ingredients. Beat egg until lighter in color and slightly foamy, then stir into dry mixture, along with buttermilk and butter. Mix until just blended, but do not over mix or you’ll have tough pancakes. It’s okay if there are a few small lumps.

Spoon 2 Tbsp. of batter onto a lightly buttered (or nonstick) griddle. Once edges are slightly dry, flip pancakes over til golden.

Serve with fruit, syrup or lingonberry jam.

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