Gluten Free American Pancakes
Type of Dish: sweets
Preparation Time: 30 minutes
Cooking Time: approx. 10 minutes for 10 pancakes
Cooking Method: burner/cooker
- 125 g rice flour
- 200 ml milk
- 2 eggs
- 25 g butter, melted
- 6 g baking powder
- 15 g sugar
Separate the egg yolks from the whites. Sift the flour and baking powder together. Mix the yolks with the sugar, adding the milk, the melted butter, and then the sifted rice flour and baking powder. Mix well with a whisk, until you obtain a smooth, lump free batter. Whisk the eggs whites into stiff peaks and delicately add them to the batter. Heat a non-stick pan (we used a 12 cm diameter one) and grease its bottom with a dab of butter or a trickle of oil, as you prefer. Pour a little ladle of the batter in the pan and when on the surface of the pancake bubbles begin to form, turn the pancakes over by using a turner. The pancake is ready when it comes off easily from the pan. Proceed in the same manner to cook the rest of the pancakes. If the pancakes become too dark while you are cooking them, let the pan cook and grease the bottom before using it again.
Serve hot, topped with fruit jam, honey, or maple syrup.
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