Composition / ingredients
Step-by-step cooking
Step 1:
How to make pancakes from rice flour? Prepare the ingredients according to the list. If there is no special rice flour, you can cook it yourself from washed and dried rice using a coffee grinder. You can take any fat content of milk. Wash the eggs and dry them with napkins.
Step 2:
In a bowl, beat the eggs, add sugar and salt, beat with a mixer or whisk until foam appears. Pour milk and vegetable oil into the egg mixture. Beat the mass again with a mixer so that the ingredients mix and combine.
Step 3:
Pour rice flour into the egg-milk mixture in parts, add a small pinch of vanilla if desired (be sure to read the dosage instructions), mixing the dough well with a whisk or mixer. The dough should turn out to have a consistency almost like ordinary pancakes made of wheat flour, only a little thicker. If you have it like this, although there is still flour left, do not add more. Or add as needed. In any case, be guided by the consistency.
Step 4:
Let the dough rest for 5-10 minutes. Heat the vegetable oil in a frying pan. Choose a high-quality frying pan, not necessarily expensive, but with an ideal coating. Depending on the pan, oil is only needed for frying the first pancake, because vegetable oil has been added to the dough, and the pancakes will not stick to the pan, or, if the coating requires it, lightly lubricate the pan before each pancake.
Step 5:
Take the dough with a spoon or ladle, pour it into the pan, let it disperse to the edges of the pan or smear it on the bottom with a special spatula. Fry the pancakes over medium heat until browned on both sides. Do this with all the pancakes, stirring the dough with a spoon each time (the flour rice mixture is heavier and quickly settles to the bottom, so you need to make two or three movements from the bottom up, making the dough homogeneous again).
Step 6:
Serve rice pancakes with sour cream, jam, jam or condensed milk, with tea, coffee or cocoa. Rice pancakes are a great option for breakfast for the whole family. Fast, tasty, healthy and satisfying. Enjoy your meal!
A simple recipe for rice pancakes will be easily mastered not only by an experienced hostess, but also by a novice cook. Rice pancakes differ from the classic ones only in that rice flour is added to the ingredients. This starch-containing gluten-free product is considered useful, rice flour is rich in vitamins B1, B2, PP. The method of preparing the dough also does not differ from ordinary pancakes made of wheat flour. The only thing is that the dough needs to be mixed well after baking each pancake, because rice flour tends to settle to the bottom of the bowl.
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .
What is the difference between vanilla, vanillin, vanilla extract and vanilla sugar, how to use and replace them correctly, so as not to spoil the taste of the dish , read in this article .
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Vanillin - 288 kcal/100g
- Chicken egg - 80 kcal/100g
- Rice flour - 356 kcal/100g
