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!
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!
1 cup milk
1 can evaporated milk
1/3 cup sugar
1/3 teaspoon salt
3 cups featherlight flour
1/2 teaspoon xanthan gum
1 cup water
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.
We also love Swedish Pancakes as a dessert with fresh berries and whipped cream or ice cream! Other toppings we like are nutella, bananas, chocolate syrup, etc. Be creative!