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Weekend Swedish Pancakes

March 28, 2017

 A family breakfast favorite!

 

One of my family's favorite weekend traditions is to wake up and have Swedish Pancakes.  Once upon a time, before children, my husband and I stayed at a sweet bed and breakfast in the PNW (Pacific Northwest) called Alice Bay Bed and Breakfast:

 http://www.alicebay.com in the Washington Skagit Valley.  They served the most amazing breakfast which convinced me to buy the cookbook.  I have been dreaming about the Swedish Pancakes in this cookbook every since I went gluten free, because I didn't think I could ever make them as good as they are with regular all purpose flour.  Well, I was wrong!  I was able to make them fine with a recipe that I adapted.  Here's how it goes:

 

1st Step is to make a recipe for the gluten free flours from a recipe I LOVE from the America's Test Kitchen:

 

The America’s Test Kitchen (ATK) Gluten-Free Flour Blend

Makes 42 ounces (About 9 ⅓ cups)

 

Make sure all ingredients are at room temperature before using in a recipe.  

 

24 oz (4 ½ cups plus ⅓ cup) white rice flour

7 ½ oz (1 ⅔ cups) brown rice flour

7 oz (1 ⅓ cups) potato starch (not potato flour)

3 oz (¾ cup) tapioca starch

¾ oz (3 Tbsp) nonfat dry milk powder


Whisk all ingredients together in large bowl until well combined.  Transfer to airtight container and refrigerate for up to 3 months.

I use this recipe for a lot of applications, so I always have it on hand.

 

For the pancakes use the recipe from the Alice Bay Cookbook that I adapted:

 

Swedish Pancakes go Gluten Free:

3 eggs

1 cup half and half

1 cup milk

1/2 teaspoon salt

1 tablespoon of sugar

1 cup of the above America's Kitchen Gluten Free Flour Blend (above)

1/2 teaspoon of xanthan gum

1/4 cup of vegetable oil

 

In a large bowl, beat eggs until light.   Add half and half and milk.  Sift together salt, sugar, flour and xanthan gum and add to eggs and milk.  Beat until smooth and stir in oil.  Let stand for one hour, then beat well and pour a small amount of batter into a hot skillet (I use a non stick skillet for this job)- just enough to thinly coat the bottom of the pan.  When the pancake starts bubbling up, flip it over carefully and brown both sides.  After both sides are a light  brown, you are good to go.

 

I fold them over two times, spread some good butter on top and let the kids top with fruit and "snow" (powdered sugar in a sifter).  No powdered sugar for me though (a lot of them contain flour).  Or pour some good maple syrup on top.  Or some fruit spread. Whatever you like!

 

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