Here is our gluten-free version of this puffy pancake. We love eating this on New Year’s in honor of our family’s first breakfast together for the year.
Gluten-free Swedish Pancake
1/2 cup unsalted butter (1 stick)
3 eggs
1/2 cup plus 2 tablespoons whole milk
1/4 cup plus 2 tablespoons brown rice flour
1/4 cup tapioca flour
1/2 teaspoon xanthan gum
Pinch of cinnamon
Pinch of nutmeg
1/4 tsp kosher saltPreheat oven to 425 degrees F. Place 1 stick of butter, measuring 1/2 cup, into a 9″ pie plate and place in oven to melt, approximately 7 minutes. It’s ok to have the butter brown a bit, but remove from oven if it begins to darken past a caramel-like color.
Meanwhile, while the butter is melting, in a small bowl sift together flours, xanthan gum, cinnamon, nutmeg, and salt. In a separate medium bowl or in the bowl of a standing mixer, add the eggs and milk. Mix eggs and milk for a few seconds on medium speed with a hand mixer or in your standing mixer. Then very slowly add the flour mixture to the eggs and milk while continuing to mix, approximately 1 minute. Do not over-blend the batter.
Remove the pie plate with the melted butter (using an oven mit!) and add the batter to the butter. Return pie plate to oven and cook for approximately 25 minutes. Pancake will puff up along the rim of the plate. Remove from oven after cooking and serve immediately as this pancake cools quickly.
Serve with maple syrup, fruit, or any other toppings you can imagine. We especially enjoy a syrup and freshly squeezed lemon topping (with our daughter requesting a sprinkling of ‘snow’, aka powdered sugar).
Approximately 35 minutes, Serves 4
Alternative: Swedish Pancake recipe
Begin with 3 eggs in a standing mixer or in a medium bowl if using a hand mixer.
Add milk to the eggs.
Mix the eggs and milk together for a few seconds.
Pull pie plate with melted and slightly browned butter out of the oven.
Pour batter of eggs, milk, and flour mix into the melted butter.
Oven ready: Batter in the center, surrounded by melted butter.
The puffy Swedish pancake.
Serve with maple syrup, fruit, or any other toppings you can imagine. We especially enjoy a syrup and freshly squeezed lemon topping.
