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Swedish Pancakes (Gluten-Free)
Courtesy of Gluten Intolerance Group
Servings: n/a
Prep Time: 5 Min. Cook Time: 3 Min. What you need:
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+ 4 eggs
+ 1-1/4 to 1-1/2 c. milk + 1 tsp. vanilla + 1 c. rice flour + 1/4 c. potato starch + 2 Tbsp. tapioca starch + 1/2 tsp. xanthan + 1/4 c. sugar + 1/2 tsp. salt What to do:
1. In small mixing bowl beat eggs with wire whip; add milk and vanilla.
2. In medium mixing bowl mix rice flour, starches, xanthan, sugar, and salt; add to milk mixture. Beat with wire whip until smooth. 3. Pour 2 to 3 tablespoons on non-stick hot griddle or greased skillet; spread with ball of spoon to make thin, round pancakes. 4. Cook 1 to 2 minutes, turning when brown on bottom side. Serve warm with butter, jam or syrup; roll up and sprinkle with powdered sugar, if desired. FRENCH PANCAKES: Serve warm with butter, sour cream, and fresh fruit or jam, jelly, or syrup. Roll up and sprinkle with powdered sugar. * Courtesy of: Gluten Intolerance Group Visit www.gluten.org to learn more about gluten intolerance. |
