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Gluten-free Rice Flour Pancakes
Nb persons: 3
Yield: 10 pancakes
Preparation time: 5 minutes
Total time: 15 minutes
Source: Karla Baumhover Pengsagun
| 2 | eggs |
| 1/2 cup | water, (or substitute milk or coconut milk) |
| 2 tablespoons | butter, melted, (or cooking oil) |
| 1 teaspoon | orange juice, (or lime juice) |
| 2 tablespoons | honey, (or palm sugar) |
| 1 tablespoon | cornstarch |
| 1/4 teaspoon | baking soda |
| 1/4 teaspoon | salt |
| 1 1/2 cup | rice flour |
| Butter for cooking |
Beat together eggs, water, melted butter and orange juice in a medium-sized bowl with a whisk. Add the cornstarch, baking soda, salt and rice flour and stir to combine. Set aside to rest for 20 minutes for best results.
Heat a non-stick or regular skillet over low heat. When hot, melt a small amount of butter in which to cook the pancake (unless you have a good non-stick pan). Quickly pour about a eigth cup of batter into the middle of the pan to make a pancake approximately 3 inches in diameter. Cook until tiny bubbles form all over the pancake. Flip with a flat pancake turner and cook the other side until cooked through. Remove from the pan and keep warm. Continue cooking the rest of the batter, adding more butter to the pan as needed. Adjust the heat as needed, so pancakes brown evenly and do not burn.
Serve with jelly or jam. Or squeeze over fresh lime and sprinkle with white sugar. White or black sesame seeds can be sprinkled on the top of the pancake before turning if desired. This recipe makes approximately 10 pancakes, for 2-3 servings.
Note: Leftover batter can be kept in a closed container overnight refrigerated. Add more baking soda if desired.
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