Gluten-Free Swedish Pancakes with Lingonberries
For those of you avoiding gluten by necessity or by choice, these thin crepe-like pancakes are the bomb served with a fresh cup of coffee (and maybe some bacon...because everything is better with bacon) when you're searching for a satisfying comfort food on a weekend morning.
Equipment
- 1 large non-stick frying pan/skillet
- 1 nylon spatula
- ¼ cup measurer
Ingredients
- 3 large eggs
- 2½ cups 2% milk (Lactaid also works if you need lactose-free)
- 3 tbsp salted butter, melted
- 1 cup Bob's Red Mill gluten-free 1-to-1 baking flour
- 3 tbsp lingonberry jam (I use the Felix brand)
- powdered sugar for sprinkling on top
- additional butter for the frying pan
Instructions
- Whisk eggs in a mixing bowl, then add milk and continue to whisk until the mixture is well blended.
- Add flour and melted butter. (If using unsalted butter, add ¼ tsp salt as well.) Mix ingredients together until well blended.
- Preheat a non-stick frying pan on medium heat. Once warm, add a small pat of butter and swirl it around.
- Pour ¼ 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.
- Using the spatula, fold the pancake in half and then in half again and place on serving plate. One serving = 4 pancakes.
- Place 1 tablespoon of lingonberry jam in center of pancakes and sprinkle with powdered sugar.
Notes
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.