Plättar (Little Swedish Pancakes)

Earlier this year I discovered an iron pan with seven round shallow depressions in my father-in-law's cupboard, a plättjärn.  I love old fashioned Swedish cooking, so I immediately started looking up recipes for little pancakes.  Of course, my beloved Mannerström came up trumps.  He had a perfect recipe.  
These little pancakes are extremely tender and delicate, with a lovely slightly crispy exterior.  Do cook these on a cast iron pan.  If you try to cook them on a regular pan, the pan will not get hot enough to make the lovely exterior.  



In Sweden, these would be dessert, not breakfast.  I like them for both dessert and breakfast.  My friend Aiai and I made these pancakes this summer and the kids lined up.  They are served with whipped cream and jam.

Serves 3 to 4

3 eggs
1.5 dl flour
2 dl cream
1 dl water
50 grams butter
1 tablespoon sugar
a pinch of salt

Melt the butter in the microwave or in a small pot on the stove.  Set aside to cool.  In a medium bowl, beat the 3 eggs.  Add the flour and sitr until mixed.  Add the cream water, sugar and salt and stir until you have a smooth batter.  Add the butter and stir until the butter is fully incorporated into the batter.

Heat a cast iron pan on medium heat, preferably a Swedish plättjärn.  Melt a little butter onto the pan and pour in enough batter to just fill the pancake depressions.  Alternatively, you can make little pancakes using about a tablespoon of batter.  Cook until golden brown and then flip and cook on the other side.  Serve with jam and whipped cream.