Gluten-Free Swedish Pancake Dinner with Berry Compote

Ingredients

• 1 cup Gluten-free all-purpose flour
• 1.5 cup Milk
• 3 Eggs
• 2 tbsp Melted butter
• 0.25 tsp Salt
• 2 cup Mixed berries (fresh or frozen)
• 0.25 cup Sugar
• 1 tbsp Lemon juice
• 1 tbsp Butter, for cooking

Instructions

1. 1In a blender or a medium bowl, combine the 1 cup of gluten-free all-purpose flour, 1.5 cups of milk, 3 eggs, 2 tablespoons of melted butter, and 0.25 teaspoon of salt. Blend or whisk until the mixture is completely smooth.
2. 2Let the batter rest for 10 minutes. This allows the gluten-free flour to absorb the liquid, resulting in a better pancake texture.
3. 3While the batter rests, combine the 2 cups of mixed berries, 0.25 cup of sugar, and 1 tablespoon of lemon juice in a medium saucepan. Cook over medium heat (350°F / 175°C) for 8-12 minutes, stirring occasionally, until the berries have softened and the sauce has thickened. You will see the berries break down and the liquid become syrupy.
4. 4Heat a 10-inch non-stick skillet or griddle over medium heat (350°F / 175°C). Add 1 tablespoon of butter to the hot skillet and let it melt, swirling to coat the surface.
5. 5Pour 1/4 cup of the rested batter onto the hot, buttered skillet. Immediately tilt and swirl the skillet to spread the batter into a thin, even circle, about 6-8 inches in diameter.
6. 6Cook the pancake for 1-2 minutes on the first side, until the edges look set and the underside is golden brown. Carefully flip the pancake using a spatula and cook for another 1-2 minutes on the second side, until also golden brown.
7. 7Transfer the cooked pancake to a plate. Repeat steps 5 and 6 with the remaining batter, adding a little more butter to the skillet if needed between pancakes, until all the batter is used.
8. 8Serve the warm Swedish pancakes immediately with the berry compote.

Substitutions

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