Oli's Swedish Plett Pancakes
Oli’s Swedish Plett Pancakes
I was given this recipe by the folks at the Little River Inn, just outside of Mendocino. If possible, make the batter the night before and store in the refrigerator. That way, the next morning, simply heat your plett pan or griddle, and ladle on the batter. If you use a pancake squeeze bottle, and heat your pan to 400°, they will come out every time. These are hands-down the best pancakes of any kind I have ever tasted!
Servings
4
Prep time
45 min
Ingredients
- 1 cup flour
- 1 teaspoon sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cup milk
- ½ cup half and half
- 3 eggs, separated
- ¾ cup melted butter
Preparation
Preheat cast iron plett pan or griddle over medium-low heat (400°).
Mix together dry ingredients. Add milk, half and half, and beaten egg yolks. In a separate bowl, beat egg whites until stiff, and then fold into batter. Slowly fold in melted butter.
For best results, cover the bowl with plastic wrap and store overnight.
Melt a little bit of butter in each plett cup. Ladle the batter onto the griddle (approx. ¼ cup per pancake) and cook for about 3 minutes per side, or until the pletts puff up with bubbles, become golden brown, and are just cooked through.
Serve immediately with maple syrup or keep warm in a 170° oven until ready to serve.
Source: Adapted from
Little River Inn Restaurant, Little River, CA
