Rice flour pancakes
A perfect alternative to traditional pancakes, especially for those on a gluten-free diet. Delicate, light, and easy to prepare, they pair wonderfully with a variety of sweet or savory fillings.
Preparation: 20 min
Medium
Preparation: 20 min
Medium
Ingredients:
- 5 g sugar
- 3 g salt
- 300 g Rice flour
- 180 g chicken eggs, whole
- 500 g milk, 3,2% fat
- 50 g Oil, rapeseed
Method of cooking:
- Insert the whisk into the bowl. Add 500 grams of whole milk (3.2%) (or plant-based milk), 2 tablespoons of oil, 300 grams of rice flour, 3 eggs, ½ teaspoon of salt, and 1 teaspoon of sugar to the bowl. Mix for 3 minutes at a speed of 6 rotations.
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