Tuesday, November 2, 2010

Swedish Pancakes

My Grandma got this recipe from a Swedish woman.  It was always a family favorite in my home growing up.  I've since adapted it to make it gluten free, and it's delicious!  We eat Swedish Pancakes all year long, but it's also the favored Christmas morning breakfast dish!

2013 update:
I make these crepes all the time, but this morning I learned something new about them.  I was trying to be ultra prepared and measured out the ingredients ahead of time.  I put the xanthan gum with the flour and mixed it up prior to adding it to the egg mixture.  BIG MISTAKE!  Because of the nature of xanthan gum, the more you mix it, the thicker it gets.  With this recipe it makes it way too thick.  So the bottom line is:  Add the xanthan gum after you've added the milks, sugar, salt and flour.  Mix it a little, then add the water.  If you do that, they will turn out perfect!

8 eggs
1 cup milk
1 can evaporated milk
1/3 cup sugar
1/3 teaspoon salt
3 cups featherlight flour
1 1/2 teaspoons xanthan gum
1 cup water

Beat eggs completely.  Keep the mixer going on a slow speed the entire time you're adding ingredients.  (I use a Bosch and keep it on a 1.) Beating constantly add milk, evaporated milk, sugar, and salt.  Add flour.  Then add xanthan gum.  Add 1 cup water.  Turn off mixer and pour the batter into a large pitcher to make it easier to pour each pancake into the pan.  Cook on hot, buttered griddle or in frying pan, spreading thinly over surface to make a large, thin pancake.  You may need to play with the temperature that you cook it on.  I cook it at about medium high.  Serve with butter and maple syrup.

I also love Swedish Pancakes as a dessert with fresh berries and whipped cream or ice cream!

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