Equipment

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• 1 large non-stick frying pan\/skillet<\/div><\/li>
• 1 nylon spatula<\/div><\/li>
• \u00bc cup measurer<\/div><\/li><\/ul><\/div>\n

  Ingredients

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  • 3<\/span> large eggs<\/span><\/li>
  • 2\u00bd<\/span> cups<\/span> 2% milk<\/span> (Lactaid also works if you need lactose-free)<\/span><\/li>
  • 3<\/span> tbsp<\/span> salted butter, melted<\/span><\/li>
  • 1<\/span> cup<\/span> Bob's Red Mill gluten-free 1-to-1 baking flour<\/span><\/li>
  • 3<\/span> tbsp<\/span> lingonberry jam<\/span> (I use the Felix brand)<\/span><\/li>
  • powdered sugar for sprinkling on top<\/span><\/li>
  • additional butter for the frying pan<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions

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    • Whisk eggs in a mixing bowl, then add milk and continue to whisk until the mixture is well blended.<\/span><\/div><\/li>
    • Add flour and melted butter. (If using unsalted butter, add \u00bc tsp salt as well.) Mix ingredients together until well blended. <\/span><\/div><\/li>
    • Preheat a non-stick frying pan on medium heat. Once warm, add a small pat of butter and swirl it around.<\/span><\/div><\/li>
    • Pour \u00bc cup batter into the heated frying pan. Brown the pancake on one side, carefully lifting up the edge to make sure it's done. If you flip too early, the pancake will tear. Turn the pancake and brown on the second side.<\/span><\/div><\/li>
    • Using the spatula, fold the pancake in half and then in half again and place on serving plate. One serving = 4 pancakes. <\/span><\/div><\/li>
    • Place 1 tablespoon of lingonberry jam in center of pancakes and sprinkle with powdered sugar. <\/span><\/div><\/li><\/ul><\/div><\/div>\n\n

      Notes

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      Since my husband and son enjoy their fluffy “normal” pancakes, I often make this recipe for myself. It’s super simple to make one serving (four pancakes) as everything above divides easily by three with the exception of the milk. For those of you who need a little help with fractions, the amount of milk needed for 1 serving is 5\/6 cup. Since measuring cups aren’t normally marked in sixths, I generally aim for somewhere in the middle of 3\/4 and 1 cup. The recipe is forgiving. Just get it close and you’ll be fine.\u00a0<\/span><\/div><\/div>\n\n

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      Keyword <\/span>gluten free Swedish pancakes<\/span><\/div><\/div>\n

      <\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

      When my sister and I were still at home, we discovered a Swedish pancake recipe in Mom’s 1960’s-era Better Homes and Gardens cookbook. I honestly…<\/p>","protected":false},"author":1,"featured_media":536,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[13],"tags":[153,154,155],"location":[],"class_list":["post-532","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-breakfast","tag-gluten-free","tag-swedish-pancakes"],"yoast_head":"\n