Rice Flour Pancakes
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 100 g rice flour
- 150 ml long-life milk
- 100 ml sparkling mineral water
- 2 medium egg (s)
- 2 teaspoons baking soda
- 1 teaspoon sugar or salt
- 4 teaspoons margarine or oil, for frying
Print Recipe
Pin Recipe Instructions
- Mix the milk and eggs in a deep bowl with a hand mixer. While stirring, gradually add the baking powder and flour. Now add the mineral water and if you prefer hearty pancakes, take salt. Otherwise sugar or vanilla sugar.
- Melt 1 teaspoon vegetable margarine in a 24-size pan. Place on medium heat and fry the pancakes one at a time. Important: Always stir the dough just before it comes into the pan, because the rice flour will settle out a little.
- Tastes great with jam.
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