Rice Flour Pancakes
User Reviews
4.5
6 reviews
Excellent
Rice Flour Pancakes
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These super light and fluffy rice flour pancakes take pancakes to the next level. There are easy to make, and melt in your mouth.
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Ingredients
- 2 egg yolks
- 4 egg whites
- 4 tablespoons (50 grams, 1.76 ounces) granulated white sugar
- 1 ½ teaspoons lemon or lime juice or to taste
- 2 tablespoons (34 ml / grams, 1.19 ounces) milk, warm
- 6 tablespoons (60 grams, 2.11 ounces) rice flour
- 1 teaspoon baking powder
- Vegetable oil to grease frying pan
Instructions
Making the Batter
- In a mixing bowl, place the egg yolk and beat until thick and pale yellow in color. This should take about 4-6 minutes. You can use a hand mixer to do this.
- Add the warm milk to the egg yolks and mix until combined.
- Sieve the rice flour and baking powder into the egg yolk mixture. Mix until combined and there are no lumps.
- In a separate bowl, place the egg whites and using a hand mixer beat, starting on low speed and then gradually increasing the speed. Make sure that your hand mixer beaters are completely dry and clean (see note 1). Gradually add the sugar to the egg whites. Then the lemon (or lime) juice. Beat until the egg whites double in size and soft peaks form. (see note 2).
- Place about a third of the egg whites into the egg yolk mixture and fold in. Then add another third and fold again.
- Next, place the egg yolk mixture into the egg white mixture, and fold in gently. Be careful not to overmix.
Frying the Pancakes
- Place some of the mixture in a piping bag. (see note 3).
- Heat vegetable oil in a medium sized non stick frying pan on low to medium heat.
- Pipe the batter in a circular motion (make the circle about 4-5 cm, 1.57 - 1.96 inches, wide), going in an upwards spiral (going up about 4-5cm, 1.57 - 1.96 inches). Depending on the size of your pan, place as many batter circles giving at least 3-4 cm (1.18 - 1.57 inches) space between each pancake.
- Cover with a lid and cook on low for 4 to 5 minutes, or until lightly golden brown.
- Flip the pancakes and cook for a further 4 to 5 minutes with a lid. Remove cooked pancakes from pan and place on a plate.
- Repeat steps 1 to 5 for remaining batter.
Notes
- Serving suggestions:
- If you don’t use clean beaters you may find that the egg whites don’t whip up.
- You should be able to see peaks stand when you lift the beaters out of the egg whites. You want the peaks to slightly fall at their tip.
- If you don't have a piping bag, you could use a zip lock bag and cut off a corner. Or you could just spoon the batter into the pan.
- Serve with dusted icing sugar,
- Maple syrup,
- Whipped cream, or
- Fresh fruits.
Nutrition Information
Show Details
Serving
1 pancake
Calories
60kcal
(3%)
Carbohydrates
9g
(3%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Monounsaturated Fat
1g
Cholesterol
62mg
(21%)
Sodium
66mg
(3%)
Potassium
32mg
(1%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 60 kcal
% Daily Value*
| Serving | 1 pancake | |
| Calories | 60kcal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 62mg | 21% |
| Sodium | 66mg | 3% |
| Potassium | 32mg | 1% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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