Swedish Pancakes

First off, I do not own a Swedish Platt Pan (I'm Scottish). But, luckily, I do own a Wilton copycat-McDonald's McGriddles Pan. Purchased back in the day when I was out the door early in the morning and grabbing a homemade McGriddle sandwich from the freezer and warming it in the microwave was healthier and cheaper than a McDonald's one.

There are a couple of key differences between an authentic Platt Pan and my Wilton pan. The Platt pan is cast iron, so it will hold a lovely uniform hot heat.  The Platt pan is used on a burner on top of the stove (hence, the directions to carefully release the pancake by ringing the depression with a knife, then lifting with a fork and flipping to cook the other side).

The Wilton pan is for baking in the oven. So, I just looked up directions for baked pancakes, and set the temperature accordingly (425). I followed the exact ingredients for the Swedish Pancakes, except I baked them. Which will cause the pancakes to puff, but that's a whole 'nother recipe I will attempt once I find my cast iron frying pan, for the "Puff-in-the-Oven Pancake" recipe in this cookbook.

Sure enough, the first pan of pancakes did puff up, but then they fell. I pulled them out when cooked (15-18 minutes). And dubbed them "Flat Swedish Pancakes." I applied butter and jam, and decided they taste exactly like Popovers, except they are flat.  Very eggy flavor, and really quite tasty. Then I did a second batch (having only the one pan, with enough batter for two pans) and I think the key difference here is that the oven was now very hot, and the pan was very hot. Combine the two, and what do you get? What I have dubbed "Popped Swedish Pancakes." Not "Puffed" because it's really not a pancake batter, as it is too eggy. I swear it tastes just like a popover, without the high "pop" -- maybe like a popover's little sister, saying "I'm trying, but I'm little, so I can't pop high."

I'll let you see for yourself, with a picture of the Flat and a picture of the Popped. Both tasty, but if I had my druthers, I'd wait for the oven and pan to get very, very hot, and go for the Popped version. It looks like a Popover Fail, but how can you even think of calling such a cute little Popped Pancake a Fail? And it tastes soooo good, with butter and jam.

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