G.F. SWEDISH PANCAKES
1-1/4 to 1-1/2 cups milk
1 tsp vanilla
1 cup rice flour
1/4 cup potato starch
2 Tbsp tapioca starch
1/2 tsp xanthan
1/4 cup sugar
1/2 tsp salt
In small mixing bowl beat eggs with wire whip; add milk and vanilla.
In medium mixing bowl mix rice flour, starches, Xanthan, sugar, and salt.
Add to milk mixture. Beat with wire whip until smooth.
Pour 2 to 3 tablespoons on non-stick hot griddle or greased skillet; spread with ball of spoon to make thin,round pancakes.
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
Pairs Well With
Reprinted from Celi-Yak News Fall 2013