Gluten-Free Rice Flour Pancakes

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

A delicious addition is a sauce made from caramelized pear. For this, you need: 1 ripe pear; 25 g of butter, 100 ml of milk, 60 g of sugar, 0.5 teaspoons of vanilla extract. In a saucepan, bring the milk and butter to a boil, then add the sugar and cook until thickened (15–20 minutes). Add the peeled and sliced pear. Cook for another 10 minutes. Initially, the sauce will be more liquid, then it will start to thicken again. Add the vanilla extract. Serve by drizzling 2–3 tablespoons over the pancakes (2–3 pieces).

Ingredients

Glutinous Rice Flour - 7.1 oz
Sugar - 1.4 oz
Potato protein - 0.7 oz
Milk - 13 fl oz
Vegetable Oil - 1 fl oz
Salt - ¼ teaspoon
Farm fresh eggs - 2 pieces

Step by Step guide

Step 1

Preheat the pan (I love cooking pancakes on a cast iron skillet).

Step 2

Mix all the dry ingredients.

Step 3

Gradually add the lightly beaten eggs and milk (you can use coconut milk if you are lactose intolerant) to avoid lumps.

Step 4

Add the vegetable oil (you will need a little more for greasing the pan). Whisk well.

Step 5

Grease the pan. Pour the batter with a ladle, spreading it in a thin layer while tilting the pan. Before frying each pancake, stir the batter again and pour a little, so they turn out thin and crispy at the edges.