**We used (yes my hubby helped when I got faint) a small knife to turn the plattar. They're very thin and each indentation of the platt pan is small and shallow. Go slow and loosen all edges before flipping them. Remember, patience is a virtue--or at least that's what they say.
**The pan must be hot--400 degrees the package said for them to cook properly because of the thinness of the pancake. You can use a platt pan (available on the Internet or at your Scandinavian shops or you can try a cast iron griddle or skillet). Watch the greased pan closely if you have trouble mixing the batter (of course if I had used the whisk from the beginning....)
**It took awhile to get the batter totally mixed and smooth--those 'clumps' were stubborn little guys. At first I used a spoon but then traded that for a whisk which worked better. You can buy a package or make the pancakes from scratch (when I did them years before I always did them from scratch). There are many recipes on the Internet (google 'plattar")
**I prefer a 'doneness' somewhere between the two samples shown above, but the lighter pancakes were totally cooked. When you are cooking them they don't really bubble but turn dull--like a matte finish as they cook. They are delicate, thin, mouthwatering, fantastic....**We used orange blossom honey on these, but they're so much better with lingonberry jam or another berry preserve. Some people like theirs topped with whipped cream or powdered sugar too.
Try them, you'll like plattar (and they're very kid friendly). I know because I've loved them since I was a child:)
Breakfast Blessings, Aimee