Plecta Pancakes – a delicious recipe with eggs, sugar, salt, flour, milk, butter. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Grease and heat plecta pan on medium heat.
2
(Note: This batter is very thin, so to cook these pancakes you need a plecta pan, which can be found at Swedish stores.
3
The only other device you could possibly use is poaching egg dividers, or some pan with divided sections.)
4
Beat together eggs, sugar, and salt until frothy.
5
Add flour to egg mixture and beat.
6
Add milk and beat.
7
Add butter and beat.
8
Scrap down sides of bowl and make sure all flour and dry ingredients are incorporated in mixture.
9
Ladle mixture into plecta pan and cook.
10
After about 2-3 minutes (depending on how hot your pan is), flip the pancakes with an off-set spatula, or knife.
11
Cook for another minute, and serve with jam or syrup.
388
kcal
Calories
20
g
Fat
37
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 eggs, ¼ cup sugar, ¼ teaspoon salt, ¾ cup flour, and more.
Yes, Plecta Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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