Pancakes with Rice Flour
Baking and Desserts • European
Description
These pancakes are quite quick to prepare and cook, but due to the presence of rice flour, they turn out less airy and slightly denser than wheat pancakes. If you prefer the taste of regular pancakes, you may want to experiment with the sugar, the liquid in the batter, or the ratio of different types of flour to achieve a more familiar result. Thanks to Emily, the author of the original recipe 'Simple Thin Pancakes with Milk.'
Ingredients
- Wheat Flour 5 oz
- Rice Flour 5 oz
- Eggs 3 pieces
- Milk 5 fl oz
- Baking Soda ½ teaspoon
- 3% Vinegar 1 teaspoon
- Salt to taste
- Sugar 1 tablespoon
- Vegetable Oil 1½ tablespoons
Step-by-Step Guide
Step 1
Sift the flour through a sieve, mix together, and add salt and sugar. Dissolve the baking soda in this mixture.
Step 2
Gradually add the eggs and mix thoroughly until smooth, ensuring there are no lumps.
Step 3
Slowly add the milk and stir. You can slightly increase the amount of milk to achieve thinner pancakes.
Step 4
Add sunflower oil and mix well.
Step 5
Cook on medium to slightly higher heat with a small amount of vegetable oil.
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