Monday, April 17, 2006

Variable Pancakes

This thin batter can be poured thinly to make a Swedish-style pancake, or thicker to make a typical pancake. Either way the pancake itself will taste like a normal pancake, due to the gluten-free flour mix.

(Based on the Swedish pancake recipe of a college friend, Don Lawrence, that uses regular flour, of which up to half can be whole wheat.)

Turn on the stove to medium heat, and get a frying pan that heats evenly.

In a 2-cup measuring cup combine:
  • 1 egg
  • 1/2 cup milk
  • 1/3 cup gluten-free flour mix
  • some salt, vanilla, nutmeg, and cinnamon
Stir well. The batter will be thin, and will require a fresh stir before pouring each pancake.

If you will be using a filling, prepare that. Put a small amount of butter on the frying pan and use your spatula to spread it evenly.

Then make and enjoy your pancakes! Remember that if you are making thin pancakes the second side will cook much faster than the first.

Note that this recipe contains neither gluten nor leavening, and thus fits Sephardic customs for Passover food.