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Rice flour pancakes with milk

3141

Kitchen Russian

Calorie content 180.5 kcal

Portions 4 port.

Cooking time 35 minutes

Proteins * 6.1 gr.

Fats * 10.5 g

Carbohydrates* 34.6 gr.

Content

If you are gluten intolerant or just want to try your usual pancakes with unfamiliar ingredients, try using rice flour for the dough. It will not give such a fluffy and loose crumb typical for wheat pancakes - the products will be flatter. But the taste of such pancakes is very delicate and pleasant.

Ingredients

Cow's milk 170 g Rice flour white 200 gr. Egg 1 PC. Salt 1 pinch Granulated sugar 1 - 2 tablespoons Baking powder 0.5 tsp Vegetable oil for frying Sour cream taste

Cooking process

Break the egg into a bowl, add salt and granulated sugar.

Beat with a whisk or mixer until smooth and light foam.

Pour milk into the egg mass, mix. Then add the sifted rice flour, a pinch of salt and baking powder. Mix again - the dough is ready. Let it stand at room temperature for fifteen to twenty minutes before frying.

Lubricate the non-stick frying pan with a small amount of vegetable oil with a silicone brush. We warm it up well on the stove.

We collect the kneaded dough with a tablespoon and put it in a pan in the form of small round pancakes, leaving a small distance between them so that they do not stick together. We set the temperature of the plate to medium-low so that the dough has time to bake. We fry the pancakes without a lid, first on one side, then on the other, until a golden crust appears.