How To make Rice Flour& Yogurt Pancakes
2/3 c Brown rice flour
1/3 c Cornstarch
1 tb Sugar
1 t Baking powder
pn Salt 1 lg Egg
2 tb Vegetable oil
1/2 c Plain low-fat yogurt
1/2 c Low-fat milk
Sift rice flour, cornstarch, sugar, baking powder and salt into a large bowl.mix egg with oil and yogurt; stir in milk. Pour liquid ingredients over dry ingredients and mix until just blended. Heat a non-stick skillet over medium heat. Pour batter by tablespoonfuls into the dry pan. Cook pancakes until golden brown on both sides, 2 minutes or less. Stack on warm plates. Serve with butter and preserves, or honey. Makes 26 pancakes, 2 3/4 inches in diameter. NOTE: If making pancakes for 1 or 2, reserve the remainder of the dry and liquid ingredients separately and combine just before cooking. If refrigerated, the flour mixture will keep for weeks, the liquid mixture for 3 days. PER 2 PANCAKES: 75 calories, 2 g protein, 11 g carbohydrate, 3 g fat (1 g saturated), 18 mg cholesterol, 62 mg sodium, 0 g fiber. From an article in the San Francisco Chronicle by Jacquline Mallorca, 5/5/93. Posted by Stephen Ceideberg; May 6 1993.
How To make Rice Flour& Yogurt Pancakes's Videos
you can make pancakes in a rice cooker!? ...day 36
#iovivoglutenfree PANCAKE con farina di riso
I Added Milk to Flatten Rice and Make This Delicious Dish | Easy Flatten Rice Pancake | Yummy
WELCOME TO YUMMY
TODAY'S RECIPE IS I Added Milk to Flatten Rice and Make This Delicious Dish | Easy Flatten Rice Pancake | Yummy
INGREDIENTS:
Flatten rice 1/2 cup
Water wash well
Milk 1 cup
Soak for 10-15 mins
Sugar 1/4 cup
1 egg
Blend until smooth
All purpose flour 1/2 cup
Baking powder 1 tsp
Mix well
Grease oil
Pour batter
Cook for 2 mins low flame
Flip
Cook for 1 min
NOTE: 1 CUP = 250 ML
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