Rice Flour Pancakes

Cooking method

1. Step 1:

   

   How do you make rice flour pancakes? Gather the ingredients from the list. If you don't have store-bought rice flour, you can make your own by grinding rinsed and dried rice in a coffee grinder. Use milk of any fat content. Wash the eggs and pat them dry.

2. Step 2:

   

   In a bowl, crack the eggs, add the sugar and salt, and beat with a mixer or whisk until foamy. Pour the milk and vegetable oil into the egg mixture. Beat again with the mixer so everything combines.

3. Step 3:

   

   Add the rice flour to the egg-and-milk mixture in stages, along with a small pinch of vanilla if you like, whisking well so no lumps remain. The batter should be almost the consistency of regular wheat-flour pancake batter, just a little thicker. If it reaches that point while you still have flour left, don't add more. Or add more if needed — either way, go by the consistency.

4. Step 4:

   

   Let the batter rest for 5–10 minutes. Heat the vegetable oil in a skillet. Use a good-quality pan — it doesn't have to be expensive, but the surface should be perfect. Depending on the pan, you may only need oil for the first pancake, since there's already vegetable oil in the batter and the pancakes won't stick; if your pan's surface calls for it, lightly grease it before each one.

5. Step 5:

   

   Scoop the batter with a spoon or ladle, pour it onto the pan, and let it spread to the edges or nudge it out with a spatula. Fry the pancakes over medium heat until golden on both sides. Do this with all of them, stirring the batter each time (the rice-flour mixture is heavier and settles quickly, so give it two or three strokes from the bottom up to make it smooth again).

6. Step 6:

   

   Serve the rice pancakes with sour cream, preserves, jam, or condensed milk, along with tea, coffee, or cocoa. Rice pancakes are a great breakfast for the whole family — quick, tasty, wholesome, and filling. Enjoy!