Swedish Pancakes


4 eggs
1-1/4 to 1-1/2 cups milk
1 tsp vanilla
1 cup rice flour
1/4 cup potato starch
2 Tbs tapioca starch
1/2 tsp xanthan
1/4 cup sugar
1/2 tsp salt


In small mixing bowl beat eggs with wire whip; add milk and vanilla.
In medium mixing bowl mix rice flour, starches, Xanthan, sugar, and salt; add to milk mixture. Beat with wire whip until smooth.
Pour 2 to 3 tablespoons on non-stick hot griddle or greased skillet; spread with ball of spoon to make thin, round pancakes.
Cook 1 to 2 minutes, turning when brown on bottom side.
Serve warm with butter, jam or syrup; roll up and sprinkle with powdered sugar, if desired.

FRENCH PANCAKES: Serve warm with butter, sour cream, and fresh fruit or jam, jelly, or syrup. Roll up and sprinkle with powdered sugar.