“Klattar” mean “pats”, an appropriate name for these pats of dough. “Lumma” (the singular form of “Lummur”) is sometimes used to refer to something that is old fashioned, especially when referring to outdated music.
My mother is an expert at making these mini pancakes. Unlike the large, thin pancakes that are served rolled up with sugar or whipped cream and jam, these small, thick ones taste best sprinkled with sugar, still warm from the skillet, with a glass of cold milk. A variation on the basic recipe is fish-pancakes.
150 ml flour
1 tsp baking powder
150 ml milk (or more as needed)
1 tbs sugar
25 g margarine/butter
150 ml rice pudding or porridge
1-2 tbs. raisins (optional)
Melt the margarine/butter on the skillet over low heat. Allow to cool slightly. Sieve flour and baking powder together into a bowl. Add sugar and rice pudding or porridge and mix well. Add half the milk and mix. Add the egg and the rest of the milk, and then the melted margarine/butter, and the raisins (if you are using them). The dough should be thick enough not to run much on the pan, and yield thick pancakes.
Heat the skillet to medium temperature. Put the dough on the skillet with a tablespoon. You should be able to fry 3-4 “lummur” at once. Turn over with a spatula. Bake until light brown on both sides.
-Put the pancakes on a plate in layers and sprinkle some sugar on top of each layer. Serve fresh with sugar, jam or syrup.