Swedish Pancakes
Course: BreakfastDifficulty: MediumServings
20
servingsPrep time
30
minutesCooking time
45
minutesCalories
90
kcalMy 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!
Ingredients
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
Directions
- Beat eggs thoroughly until completely mixed. Keep the mixer running at a slow speed throughout the process.
- While continuously beating, gradually add milk, evaporated milk, sugar, and salt.
- Once combined, add flour followed by xanthan gum.
- Pour in 1 cup of water and mix until smooth.
- Turn off the mixer and transfer the batter into a large pitcher for easy pouring. Cook the pancakes on a hot, buttered griddle or frying pan, spreading the batter thinly over the surface. Adjust the cooking temperature as needed. Serve with butter and maple syrup.
Notes
- 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 it gets too thick, add a little more water until it’s a thin consistency. If it’s too thin, mix it a little bit more and it will thicken up. - 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!
One Response
Now I'm in the mood for Swedish pancakes!