A Platter of Plättar

Have you ever had Swedish Pancakes?

I’ve only ever had them (and loved them) at The Original Pancake House in Colorado, so when I found this recipe from The Minimalist, I had to try it out!

When I’ve ordered them from TOPH, I get served sort of a giant crepe, but thicker, with whipped butter and lingonberry preserves on the side.  So, obviously, when I first got the recipe, I assumed I’d be making some crepe-esque pancake.  Well, if you couldn’t tell from the picture, these are not crepe-like-but they are still delicious!  (skip my ramblings and get my recipe here!)

The pancakes are small-palm-sized…as in I could fit an entire one in my mouth…so perfect!  They sort of taste like crepes, light and mildly sweet, but they have a spongier texture which I think comes from the egg whites.  You basically mix equal parts batter and egg white, so the pancakes are really fluffy.  Really FLUFFY.

(egg whites!)

I did have a bit of trouble in the making of these magnificent morsels.  The original directions say to cook the plattar in butter, but after a batch or two, I couldn’t control the butter and I ended up burning a few pancakes.  So sad.  So I just switched to vegetable oil.  I decided that the pancakes cooked in butter tasted a little bit sweeter, but that might’ve just been me.  It was also really hard to get these to be circular.  In the picture of all the plattar, you’ll notice that a lot of them have “wonky” shapes.  I don’t know what went wrong.  Traditionally, plattar are cooked in a special “plett plan” to ensure uniformity.

(picture from squidoo)

But, instead of investing in another specialty pan, I exercised some will power and just whipped these up in my good ol’ non-stick – effective, but I guess not so pretty.  

What I did get right, though, was the lingonberry preserves.  mmm mmm MMMM.  I didn’t make these, hey, it’s hard to get fresh lingonberries (I tried).  

Lingonberry preserves are nice and tart, with just enough sweetness to take the edge off – they are delicious and now that I’ve opened the jar, there’s no limit to what I might slap some lingonberry preserves on!

4 out of 5 stackies: 

Hae-mul Pajeon – quite a mouthful!

Have you ever tried Hae-mul Pajeon? No? Well you should, I always get an order (or 2) when I have Korean BBQ and it’s always AMAZING. Normally at a restaurant you get 1 or 2 pajeon but they’re really big and are enough for 2-3 people.  I made mine a bit smaller and ended up with a mountain of pajeon…nothing I wasn’t prepared to tackle, though. (Hae-mul means seafood, and pajeon means scallion pancake)

(Skip my ramblings and get the recipe here, and don’t forget the sauce!)

So these are sort of like Chinese scallion pancakes but a bit eggier and lighter.  I would recommend getting fresh seafood (you can totally tell the difference), but you don’t have to.  When I was gathering ingredients, my seafood shop was closed, but I really wanted to make these pancakes…so I had to go with what my grocery story had: cocktail shrimp (yay!)…but canned clams and canned smoked “fancy” oysters…it hurt to type those last two.

(don’t be fooled by the picture – the scallions and shrimp make everything look better)


I thought the pancakes tasted fine – there were a few mouthfuls that had a lot of canned ingredients and those tasted a bit…tinny…but between all the other ingredients, the spicy dipping sauce, and the kimchi, the overall taste was fine…it’s too bad my digestive tract paid the price the next day.  But don’t let that dissuade you from trying these pancakes – with fresher ingredients, they would’ve been perfect.

(Here’s a side-by-side comparison of my pajeon and store bought pajeon)

I thought mine turned out pretty well, I just should have fried them more.  I also read online that it’s better to cook the green onions a little bit before you put them in your pancakes – I thought my raw green onions worked fine, but it’s something to consider.  Oh, and the batter base is store-bought!

At first I thought using store bought was cheating…but after surveying my Korean friends, apparently this is just how you do it.  I got mine at our local H-mart.  I also bought my kimchi instead of making it.

Kimchi is a traditional Korean dish, it gets served at almost every meal.  It’s basically really spicy fermented cabbage…and some other stuff.  You can make it at home but it takes a few days, you end up with a pretty big batch of kimchi, and I just don’t eat that much kimchi.  If you’re still interested in whipping up a batch yourself, I found these instructions from Maangchi that look legit.

2.75 out of 5 stackies (losing points for my poor execution but making some up for usually being delicious):  

have you ever made the corn cakes (cornbread pancakes) they have at the tavern? And what is the most exotic ingredient you have ever used in a pancakes (fingers crossed for pterodactyl egg)?

Hi! Well, I have made cornmeal pancakes, but they didn’t turn out so well.  I think I can make them better, but I haven’t given it much thought – I also have never had the Tavern’s cornbread pancakes, but that’s probably the direction I should go in – got any recipe tips?

(The Tavern in Charlottesville, VA – a pancake institution)

The most exotic ingredient I’ve used so far is probably pomegranate molasses – not quite as exotic as pterodactyl eggs, those are harder to come by on the East Coast than in the mountains…

I actually thought of you recently – I found a local store that stocks lingonberry preserves, which I associate with Swedish pancakes, which I associate with you – so look out for a 2 degrees of separation pancakes-to-jack post!

Some Cultured Pancakes

I decided to go back to the basics and experiment a bit more with my original pancake batter – so far I’ve done buttermilk, regular milk, and ricotta-based pancakes.  This week, I went to the yogurt side.

I was partly inspired by my brother-in-law who made his own yogurt last week.  I decided I could do the same, aaand put it in my pancakes.  Here’s how I made my yogurt, (from a kitchn recipe) and here’s the link to my pancake recipe!

The yogurt was pretty easy to make and deeelicious.  It had the tanginess of Greek yogurt, but was the consistency of regular yogurt, which is perfect for me because sometimes Greek yogurt can get a little too thick for me.

The pancakes came out nicely – very soft and moist – almost with a spongecake-like texture, but not as airy.  They’re super plain, the yogurt flavor doesn’t come through that well, so I was glad I had added some orange zest to the batter.

I also picked up some strawberry-rhubarb preserves this week which I thought would be a good accompaniment to the pancakes.  I topped the preserves with some fresh mint which really kicked up the “freshness” level of the meal.  I love strawberry-rhubarb and the yogurt pancakes were a great vessel for these preserves.  I think the pancakes would also have been delicious with some whipped honey cream or a fresh berry compote.  If you like a really soft pancake, then this batter base is for you!

3.75 out of 5 stackies: 

Yes Pe-Can!

I couldn’t have possibly timed this post any better!!

One of my college bffs, Megan (how’d you know?), is visiting this weekend and she’s just nuts for pecans!! (sorry, couldn’t resist).  We went to school at the University of Virginia and there are plenty of great breakfast places around there with amazing pecan pancakes (shout-out to the Tavern!).  I wanted to make these good enough so that any Southern cook would love them, but also with an SYTYCP touch – I think you’ll enjoy them.  

Make sure you use the buttermilk and brown sugar in the recipe.  Buttermilk is an essential southern ingredient and the brown sugar really highlights that nutty pecan flavor that you get in pecan pie.  I also added some extra pecan-depth by layering homemade pecan butter on each pancake.

The pancakes are really rich but still fluffy and amazingly light, and the toasted pecans add a satisfying crunch to each bite.  The pancakes are mildly sweet – I tried them with some powdered sugar and topped with a little honey – both options are delicious.  All in all, I’m pretty happy with how these turned out.

4 out of 5 stackies: