I’ve been switching all of my non-stick pans out for cast iron. This is my newest acquisition, the Norpro Plett Pan. I bought it on a bit of a whim as I was hoping the wells were deeper.  Unfortunately, I couldn’t find the depth listed anywhere online and it turns out they’re only about 1/4″ deep and hold about 1 tablespoon of liquid. Since I’ve never had a Swedish pancake before, I didn’t understand how thin they were.  I kept the pan because I was too lazy to send it back and I figured I’d probably like Swedish Pancakes since they are so thin.

How to Season a Cast Iron Pan

This pan is not preseasoned, you can tell by the color and feel of the pan, so before using it I had to take a few minutes to prepare it. Seasoning a cast iron pan is easy. First, give it a quick wash with mild soap and water to remove the non-toxic coating material applied at the factory to protect the cookware.  Then after drying, coat the pan with a thin coat of vegetable oil.  Wipe off the excess oil with a paper towel and place the pan in a preheated 350-degree oven for one hour.

Now your pan is ready for use. But there are some important differences in the care of cast iron pans. First, never put them in the dishwasher and only use soap and water to clean them. Dry them thoroughly. You’ll need to re-season it if it starts to accumulate rust – a sign someone’s washed it incorrectly – and start again. You can use a steel wool scrubber to remove stubborn rust.

Some diehard cast iron fans never wash their pans. Instead, they scrape and wipe out the bits of food and then store them in the oven or on top of the stove. I prefer washing and re-seasoning as necessary.

Swedish Pancakes
Approximately 3" in diameter - makes about 50 - let the batter set at least an hour before cooking.
Author:
Yield: about 50 3" pancakes
Prep Time: 
Total Time: 
Ingredients
  • 2 eggs
  • 3 cups milk
  • 1 T sugar
  • 1 tsp salt
  • 1-1/2 c flour
  • Topping
  • Butter
  • Lingonberry preserves
  • Sugar
Instructions
  1. Beat the eggs and add the flour and milk gradually along with the sugar and salt (If you use your food processor as I did, be sure your bowl can handle the volume).
  2. For best results, allow the batter to sit for 30-60 minutes or until most of the foam has dissipated. Try to do it earlier and your pancakes will be too light and not cook correctly.
  3. Heat the Plett Pan over low heat (a 3 on my electric stove was perfect), brush each indentation with melted butter. Stir the batter well and fill each indent with approximately 1 T batter. Cook until golden brown, flip with small spatula.
  4. Serve with butter, Lingonberry preserves, and sugar. Alternatives: syrup
Swedish Pancakes
Approximately 3" in diameter - makes about 50 - let the batter set at least an hour before cooking.
Yield: about 50 3" pancakes
Prep Time: 
Total Time: 
Ingredients
  • 2 eggs
  • 3 cups milk
  • 1 T sugar
  • 1 tsp salt
  • 1-1/2 c flour
  • Topping
  • Butter
  • Lingonberry preserves
  • Sugar
Instructions
  1. Beat the eggs and add the flour and milk gradually along with the sugar and salt (If you use your food processor as I did, be sure your bowl can handle the volume).
  2. For best results, allow the batter to sit for 30-60 minutes or until most of the foam has dissipated. Try to do it earlier and your pancakes will be too light and not cook correctly.
  3. Heat the Plett Pan over low heat (a 3 on my electric stove was perfect), brush each indentation with melted butter. Stir the batter well and fill each indent with approximately 1 T batter. Cook until golden brown, flip with small spatula.
  4. Serve with butter, Lingonberry preserves, and sugar. Alternatives: syrup

I made egg sandwiches by cooking scrambled eggs in the same pan and then layering egg & vegetarian sausage (which happens to be exactly the same size) with two pancakes.  It would take 3 to make a traditional “Egg McMuffin” but these are light and tasty!  These freeze beautifully!