Prepare the batter: Stir flour, sugar and salt together in a medium-sized bowl. Whisk eggs and half of the milk together in a large measure or bowl. Whisk in the flour mixture followed by the remaining milk and melted butter, mixing until there are no more lumps.
Prepare the pancakes: Bring a non-stick skillet to temperature on moderate heat. Ladle about a ¼ cup of batter into the skillet. Immediately lift the skillet, gently tilting it so the batter coats the pan evenly. Return pan to heat and leave pancake to cook until the edge turns golden in colour and the surface of the pancake goes from glossy to matte. Run a silicone or pan-safe spatula along the edge of the pancake to loosen it, then turn onto a large plate. Repeat until all of the batter is used.
Serve pancakes: Pancakes can be enjoyed with a sprinkle of cinnamon sugar, ground nuts or jam then rolled into a tube. They can also be filled with fresh fruit, spreads and whipped cream before getting folded up into quarters. Finally, they can be folded into quarters and served with maple syrup.
Gluten-Free Swedish Pancakes
Ingredients
2 cups gluten-free all-purpose flour
4 cups homogenized milk
¼ teaspoon kosher salt
¼ cup granulated sugar
3 eggs, room temperature
2 tablespoons butter, melted
Directions
Prepare the batter: Stir flour, sugar and salt together in a medium-sized bowl. Whisk eggs and half of the milk together in a large measure or bowl. Whisk in the flour mixture followed by the remaining milk and melted butter, mixing until there are no more lumps.
Prepare the pancakes: Bring a non-stick skillet to temperature on moderate heat. Ladle about a ¼ cup of batter into the skillet. Immediately lift the skillet, gently tilting it so the batter coats the pan evenly. Return pan to heat and leave pancake to cook until the edge turns golden in colour and the surface of the pancake goes from glossy to matte. Run a silicone or pan-safe spatula along the edge of the pancake to loosen it, then turn onto a large plate. Repeat until all of the batter is used.
Serve pancakes: Pancakes can be enjoyed with a sprinkle of cinnamon sugar, ground nuts or jam then rolled into a tube. They can also be filled with fresh fruit, spreads and whipped cream before getting folded up into quarters. Finally, they can be folded into quarters and served with maple syrup.
Gluten-Free Swedish Pancakes
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Light, extra-thin pancakes made from milk, eggs and gluten-free flour, then served with an assortment of fillings…
These kid-approved GLUTEN-FREE SWEDISH PANCAKES are fun for the whole family!
This recipe goes out to everyone looking to add a solid, tasty, always-works and fun-to-make gluten-free breakfast recipe to their repertoire (geez, that was a mouthful). Truth be told, this recipe for GLUTEN-FREE SWEDISH PANCAKES is also mouthful after mouthful of deliciousness. You are going to love them!
Because it’s always good to have a few gluten-free recipes at the ready, PIN this one to a favourite board and bookmark the page for quick reference. It’s also nice to SHARE good things with friends too so, tell everyone about it!
This recipe has long been a favourite in Carol’s home and now at the cottage – it’s a big hit everywhere. The recipe originally comes from her mom, our dear friend Gramma Judy, who also wowed us with her CRUMBLE TOPPED BLUEBERRY MUFFINS and SOUR CREAM COFFEE CAKE. This recipe honours her Swedish roots where “pannkakor” are a beloved treat. The recipe is similar to other flat pancakes such as palačinka (Serbia, Bulgaria, Croatia), filloas (Spain), injera (Ethiopia and Eritrea), and perhaps the best known variety, crêpes (France).
Before I share a few tips, one last thing you might be wondering: YES this recipe works perfectly if you swap the gluten-free flour for regular or unbleached all-purpose. We’ve tested with both regular and gluten-free varieties and love them equally. I must say though, it sure is nice to have the gluten-free recipe on hand; it really does come in handy!
Enough with the back story, time to make and enjoy these GLUTEN-FREE SWEDISH PANCAKES.
BETTER BATTER
Whenever a family member or friend shares a dietary restriction or allergy alert, we’re smart to listen up. Leaving out or substituting an ingredient often provides an easy solution. With these pancakes, using gluten-free flour instead of regular was a quick fix and we couldn’t be happier with the results. The other six ingredients for this recipe are all readily available. Told you they were easy to make!
WHISKY BUSINESS
During the first test of the recipe I called Carol for clarification on process. Do I use a hand mixer to bring the wet and dry ingredients together? “No way,” said Carol. “Keep it simple, Nik. A whisk works best.” Thanks Carol and Gramma Judy for not making me root through the appliance cupboard for the hand mixer. The light, almost thin batter came together with little effort. You’ll be able to wake up, grab a coffee and whisk the batter up, bedhead and all!
PAN HANDLING
Two important things about the skillet. The first is about temperature, the second is about how we use the tool. Let me just say, your first pancake won’t turn out. Even the second may not work until you dial up the temperature of the skillet. I’m saying moderate heat but on a scale of 1 (cool) to 10 (hot), try a 7. Once you figure out your skillet’s sweet spot, you’ll be good as gold and your SWEDISH PANCAKES will be good and golden!
Second thing is about the way you lift and tilt the pan in a circular motion to set the batter in an even layer. Make sure to watch the VIDEO attached to this recipe, but again, after a few tries I know you’ll be tilting like a pro. It’s actually kind of fun once you get the hang of it.
YOU DONE?
Again, much of this will become blatantly apparent when you start cooking your pancakes. Traditional pancakes, like these BLUEBERRY ones, are thicker in texture, allowing us to easily scoot a flipper underneath them. This recipe has two options, the first being a non-stick teflon pan where the pancake will loosen when done. You’ll be able to flick and flip as you wish.
I found an easier option is to look for a golden edge on the pancake partnered with a surface that cooks to dry – this indicates a perfectly cooked pancake. Simply run a thin silicone spatula as deep as it’ll go under the edge, then invert the skillet over a clean stacking plate. The pancake comes away cleanly with a gorgeous golden finish.
STACK FLIPS
I’m adding this paragraph and I know some of you (namely a few of my siblings) will laugh. Stacking the finished pancakes one by one on top of each other as they flip from the skillet is simple enough. But as I stood there cooking them off, I started thinking, “This one-sided cooking method means the ‘reveal side’ of the pancakes will be pale.” The solution is to place a plate on top of the stack and invert them. You’ll then be “dressing” the pale side and revealing the golden colour as you fold or roll the pancakes. Way more gorgeous and appetizing. See? Go ahead and laugh, this is what I think about, LOL!
FILLERS
Although the above photo displays our favourite fillings, add-ons, sprinkles and toppers, don’t let it fool you because there are way more. So go ahead and sprinkle these GLUTEN-FREE SWEDISH PANCAKES with things like sugar and spices and grated nuts. The sprinkled crepes are fun rolled up for quick enjoyment by hand.
Another option is to add things like jams, jellies and specialty spreads – you pick your favourites. Applying these sweet confections to the pancakes is effortless and you can either roll them or fold them in halves or quarters. That’s what I did after filling pancakes with one of my HOMEMADE JAMS, but I also tried this technique with a chocolate-hazelnut spread and sliced bananas. Yummy!
Speaking of fresh fruit, make these homemade pancakes whenever you have fresh strawberries and blueberries on hand. Spoon the prepared berries or fruit salad onto an open pancake, add whipped cream plus a few more berries and fruit. Voilà, instant French restaurant treatment for these Swedish sensations.
Last option is “as is”… sorta! These beauties went down easily folded up in quarters, served with nothing more than maple syrup. We also tried them with both this BLUEBERRY SYRUP and our MIXED BERRY COULIS. You honestly don’t need much, yet serving them with any of these suggested fillers takes them to a whole new level of memorable fabulousness. They are so tasty and a nice start to the day.
GLUTEN-FREE SWEDISH PANCAKES are amazing each and every time!
Prepare the batter: Stir flour, sugar and salt together in a medium-sized bowl. Whisk eggs and half of the milk together in a large measure or bowl. Whisk in the flour mixture followed by the remaining milk and melted butter, mixing until there are no more lumps.
Prepare the pancakes: Bring a non-stick skillet to temperature on moderate heat. Ladle about a ¼ cup of batter into the skillet. Immediately lift the skillet, gently tilting it so the batter coats the pan evenly. Return pan to heat and leave pancake to cook until the edge turns golden in colour and the surface of the pancake goes from glossy to matte. Run a silicone or pan-safe spatula along the edge of the pancake to loosen it, then turn onto a large plate. Repeat until all of the batter is used.
Serve pancakes: Pancakes can be enjoyed with a sprinkle of cinnamon sugar, ground nuts or jam then rolled into a tube. They can also be filled with fresh fruit, spreads and whipped cream before getting folded up into quarters. Finally, they can be folded into quarters and served with maple syrup.
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