Swedish Family Plättar

Ingredients

• 1 quartwhole milk
• 1 cupwater
• 4large eggs
• 3 cupsall-purpose flour
• 1 cupsugar
• 1 pinchsalt
• to cookunsalted butter

Method

1. 01

   Whisk the eggs, milk, and water together in a large bowl until fully combined and pale.

2. 02

   Add the flour, sugar, and salt. Whisk slowly at first, then steadily, until the batter is smooth — no lumps, no streaks. The batter should be thin, the consistency of crepe batter rather than American pancake batter. This thinness is the whole point.

3. 03

   Let the batter rest for ten minutes if you have time. The rest is what gives plättar their tender, almost-custard interior.

4. 04

   Heat a plättar pan or a small nonstick skillet over medium heat. Lightly butter each well or the pan surface.

5. 05

   Pour a scant ladle of batter into each well — just enough to thinly coat the bottom. Cook until the edges set, the surface looks dry, and small bubbles break across the top, about ninety seconds.

6. 06

   Flip with a thin spatula and cook briefly on the second side, twenty to thirty seconds — the second side should be lightly golden, not deeply browned.

7. 07

   Stack on a warm plate as you go. Continue with the rest of the batter, buttering the pan between rounds.