Swedish Pancakes

I'm trying to reduce the number of mornings that my boys eat cold cereal for breakfast.  In addition to oatmeal, toast, and french toast, our favorite is Swedish Pancakes.  They're much thinner than regular pancakes, with more egg and less flour, raising the protein content and lowering the carbohydrate content.  I think they're somewhat similar to crepes, but I've never made crepes so I'm not sure.  Give these a try - I think you'll love them!

Swedish Pancakes
 
3 eggs
3/4 c. flour
1 1/4 c. milk
2 Tb. sugar
1/2 tsp. salt

In a bowl, whisk eggs, then mix in flour and blend until smooth.
Whisk in milk, sugar and salt; mix until smooth.

Melt butter in a medium-sized skillet over med-high heat.
Pour batter in a very thin layer, tilting pan to spread the batter out to the edges.
Turn over when top starts to look "dry" and bottom is lightly browned (about 2 minutes), then cook second side until lightly brown.
Roll the pancake over a few times and transfer to a plate.
Serve with choice of toppings (syrup, fruit, powdered sugar).  Our favorite is butter and blueberry syrup.

(makes about 8 seven-inch pancakes)

 

*This recipe also works just as well with a gluten-free flour mix or dairy substitutes.

Gluten-Free Bread & Muffin Mix Reviews

Both my youngest son and I have sensitivities to wheat, so we try not to eat it as much as possible. Aaron gets eczema, and I can feel achy, sluggish, and "brain fog" if I eat too much wheat.

I also feel better if I limit carbohydrates in general, so I haven't tried too many wheat substitutions - I just don't eat flour-based foods for the most part. But for Aaron, whom we've been eliminating wheat for only a couple months, has a harder time not being able to eat things he's used to - especially bread, crackers, pretzels, and baked goods like cookies and muffins.

We have found one type of bread that we both like. It's made by Sami's Bakery (www.samisbakery.com). It's a little dry compared to regular wheat bread, but far better texture and flavor than others we've tried. The particular basic bread type our local health food store carries is the Millet & Flax loaf bread, but I see on Sami's website that they have many others types of products also. Our store keeps the bread frozen, as it is shipped from FL. I just noticed on the website that you can order directly from them, at a cheaper price than it is at our local health food store. hmmmm . . . I'll have to think about that.

Today we tried the "Gluten-Free Pantry" brand of muffin & scone mix. We made blueberry muffins with it, using frozen blueberries. In addition to the directions, I added about 1/4 cup of oats for more texture and 1/2 tsp. almond extract. They turned out great; and we also loved the extra flavor of the almond extract. We'll definitely use this mix again, and try some other their other mixes. (www.glutenfree.com).

Sometime soon, I'm planning to compare some all-purpose gluten/wheat-free baking mixes.