Unlike the pancakes of wheat, pancakes cooked on rice flour do not contain gluten, which means they are more useful and easy to digest by our digestive system. In this case, the rice pancakes themselves are more gentle, but to taste, they are not inferior to the usual wheaten and can be served with similar fillings.
Recipe for pancakes from rice flour
Ingredients:
- rice flour - 1 item;
- sugar - 1/2 tsp;
- water - 1/4;
- milk - half a century;
- salt - 1/2 tsp;
- starch - 2 tbsp. spoons.
Preparation
In a deep bowl we sift rice flour and starch, then add salt and sugar. Water and milk are mixed and gradually pour the mixture to dry ingredients, continuously stirring the dough with a whisk. Let the ready test stand for 20 minutes.
Frying pan on fire and lubricating with oil. Pour a 1/4 cup of dough into the heated surface and distribute it in a frying pan. As soon as the surface of the dough snaps - turn the pancake to the other side and brown it.
Indian pancakes from rice flour on the water
This recipe is created for those who like thin, crispy, lacy crêpes, which can be served with spicy chutney or put inside fresh vegetables.
Ingredients:
- water - 1 item;
- rice flour - 1/2 tbsp .;
- cumin - 1 teaspoon;
- salt - 1/3 tsp;
- asafoetida - pinch;
- chopped parsley - 3-4 tbsp. spoons;
- grated ginger - 2 tbsp. spoons;
- vegetable oil.
Preparation
In a bowl, fall asleep rice flour and mix it with salt, ground cumin, asafoetida and gradually add water. The resulting dough is crushed with shredded herbs and grated ginger, you can additionally add a little chopped chili.
Frying pan heated and lubricated with oil. On the heated surface, fry small portions of the dough from both sides to the ruddy color.
Lenten pancakes on rice broth
The preparation of pancakes on rice broth was practiced for a long time, but having reached our time this recipe has not lost its relevance. If you always dreamed that the first pancake was not lumpy, then try a recipe for lean pancakes on a decoction of rice.
Ingredients:
- wheat flour - 1 1/2 items;
- rice - half a century;
- vegetable oil - for frying;
- sugar - 1 tbsp. a spoon;
- salt - to taste;
- soda - 1/4 tsp.
Preparation
Rice is washed and poured with a liter of cold water. Boil the croup until ready, and the resulting broth is poured into a separate container (should be about 500 ml). Boiled rice can be used as a filling for pancakes. Now, the rice broth is seasoned with salt and sugar, we add flour and soda to it. As a result, you should get a dough consistency of very liquid sour cream. The finished dough is poured in portions into a preheated and oiled frying pan and fry from both sides to a ruddy color.
Sweet rice pancakes
This type of cooking is not very dietetic, in fact, in this recipe, the only thing that changes is flour, so this cooking method is ideal for those who do not tolerate gluten, or for those whose stocks of wheat flour have not run out on time.
Ingredients:
- rice flour - 1 item;
- egg - 1 piece;
- salt - a pinch;
- milk - 1 item;
- sugar - 1 tbsp. a spoon;
- honey, butter, nuts - for filing.
Preparation
Mix the flour with salt and sugar, add the egg to the dry mixture and pour all the milk. Beat whisk until smooth. Preheat the frying pan over medium heat and grease it with oil. Pour a portion of dough onto the surface of the frying pan and fry it on both sides until golden brown. We serve pancakes hot, greasing with butter, watering honey and sprinkling with chopped nuts.