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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Get 2 mixing bowls: 1 large bowl for mixing all the ingredients and 1 medium bowl for mixing the flour and starch. Do not add the Xantham Gum. | 2. Add rice flour, quinoa four, potato starch and cornstarch / tapioca starch into the medium bowl. Use a combination of Tapioca and Corn Starch. Mix with a fork. | 3. Add the sugar, salt, eggs, vanilla and milk into large bowl. Mix or blend thoroughly until all ingredients are dissolved then add melted butter and mix again. | 4. Slowly add the flour and starch from the medium bowl to the large bowl while constantly mixing or blending. | 5. Finally add the Xantham gum. I find 1/2 teaspoon is perfect however some may prefer less or more. You can add it in smaller increments however keep in mind that I have found that Xantham gum does take a few minutes to activate. Therefore if you add it in smaller increments make sure you blend in between the increments for at least 2-3 minutes to see the full effect. | 6. Let the mixture sit for at least 30 minutes to flatten out the batter or in the Fridge overnight. | 7. Pre-heat a 12" pan to half the temperature of what you would cook regular pancakes (medium-low), this should take about 5 minutes. From my experience the rice flour and starches need a longer and slower cooking process otherwise the pancake will be crispy on the outside and mushy on the inside. To get a golden crispy look and texture, pre-grease the pan with butter before cooking each pancake. | 8. Place no more then 1/2 cup of the pancake batter into the centre of the pan and rotate/tilt the batter to the edges of the pan. You want the pancakes to been slightly thicker then a crepe. Every pan is different so experiment to get the right dose per pancake. | 9. Cook for at least 2 minutes on the first side and 1 minute on the second side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	4	cups		595.36	46.6528	30.744	31.9152
egg	6			429.0	2.16	37.68	28.53
sugar	4 -6	tablespoons		0.0	0.0	0.0	0.0
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
kosher salt	1/2	teaspoon		-	-	-	-
butter	1/4	cup	melted	342.0	15.714	10.686	28.8
rice flour	1	cup		578.28	126.6054	9.401	2.2436
quinoa flour	1/3	cup		84.1067	17.2142	1.7873	1.1454
potato starch	1/3	cup		-	-	-	-
cornstarch	1/3	cup		162.56	38.9419	0.1109	0.0213
xanthan gum	1/4 - 1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.