In Sweden our all purpose flour is a nice wheat flour, that is nearest to yours and it should be low in gluten too compared to bread flour. A friend brought a bag of her favorite AP flour from the use and that contain wheat and barely, I cant remember the brand. Maybe I should mix it up or I might have to buy cheaper flour, theytend to contain even less gluten.
Mine became like bread dough, I have this problem with a lot of recipe lately.
Scottish pancakes are like Americans, they contain cream of tartar.
Swedish pancakes are thin, very thing unless you make them in the oven. Check it out here http://www.discusscooking.com/forums/f17/iso-help-advice-making-crepe-like-pancakes-96637.html the recipe is correct minus the sugar and I have posted how to cook them in the thread.
Mine became like bread dough, I have this problem with a lot of recipe lately.
Scottish pancakes are like Americans, they contain cream of tartar.
Swedish pancakes are thin, very thing unless you make them in the oven. Check it out here http://www.discusscooking.com/forums/f17/iso-help-advice-making-crepe-like-pancakes-96637.html the recipe is correct minus the sugar and I have posted how to cook them in the thread.