Gluten-Free Swedish Pancakes

Sunday, March 24th, 2013 | click here to comment

The Swedes can do no wrong in my opinion. They are gorgeous, cool and love good food and drink. Does it get better than that?

I'm not super familiar with Swedish food, but the one thing I do know is that when it comes to pancakes the Swedes know how to do it right. I became obsessed with making gluten-free Swedish Pancakes after trying them in Seattle at Portage Bay Cafe (which was pretty much the only good part of my experience at that restaurant). The pancakes were perfectly moist, light and tangy. A trifecta of goodness if you ask me. 

Gluten-Free Swedish Pancakes


As soon as I got back home from vacation, I set to work trying to find THE perfect recipe for Swedish pancakes. Little did I know that what makes Swedish pancakes so moist and yummy is the insane amount of milk and butter in the batter. A normal pancake recipe has double the amount of flour to liquid, but the Swedish version turns that on its head and doubles the liquid to flour. This results in a pancake that is very much like a blintz in texture and taste. They are not fluffy and sweet like regular pancakes nor are they the heavy gut-bomb that regular pancakes tend to be. Swedish pancakes are lighter like a crepe and soft and almost wet on the inside. I'm guessing this if from all of the milk and butter.



The traditional way to serve Swedish pancakes is with lingonberries. If you can't find lingonberry preserves, you can substitute with another tart berry like sour cherry, raspberry or anything else you may prefer. I'm obsessed with lingonberries because they are the perfect balance of tart and sweet. I'm lucky enough to find them around where I live, but here's a tip. The next time you are at Ikea, stop at their grocery section and you will find a tower of lingonberry preserves. Don't be shy, they are actually really good! 

Enough of my babbling, on to the recipe.

Gluten-Free Swedish Pancakes

  • 3 eggs
  • 2 1/2 cups of milk
  • 1/2 tsp salt
  • 1 cup, plus 1 tablespoon of gluten-free all-purpose flour (I used Better Batter)
  • 3 tablespoons of butter, melted

Whisk the eggs and add in the milk while continuing to whisk until blended. Add flour, salt and melted butter to the wet mixture and mix together until thoroughly combined. Spoon 1/3 cup of batter into a buttered frying pan at medium heat and spread the mixture out by tilting the pan, like you would for a crepe. Brown the pancake on one side. Take a peek before you flip, one side should be slightly golden brown in several areas before you are ready to flip the pancake over. Flip your pancake over and brown on the other side. Serve immediately with a generous spoonful of lingonberry preserves. Top with powdered sugar.

Gluten-Free Swedish Pancakes

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