Rice Pancakes
Light, thin rice-flour pancakes made with whisked egg whites folded into the batter, cooked in a non-stick pan and served warm with fresh fruit, butter and maple syrup. From Huang Kitchen.
⏱️ Prep: 10 min🍳 Cook: 10 min
Ingredients
| 3 | Eggs, separate egg whites from yolk | |
| ½ cup | 120 ml | Milk |
| 1 tbsp | 15 ml | Vegetable oil |
| 1 tsp | 5 ml | Vanilla extract |
| 1 tbsp | 15 ml | Honey |
| 1 cup | 240 ml | Rice flour |
| ½ tsp | 2.5 ml | Salt |
| ¼ tsp | 1.3 ml | Baking powder |
| ¼ tsp | 1.3 ml | Baking soda |
Instructions
Prep Time: 10 min. Cook Time: 10 min. Serves 12.
- To make the pancakes, start by making the batter. So have ready all ingredients needed to make the batter.
- Beat the egg whites till stiff.
- In a medium size bowl, add in all DRY ingredients starting with rice flour, then salt, baking powder and baking soda. Stir till well mixed.
- Then add in the WET ingredients starting with egg yolks followed by vanilla extract, milk and vegetable oil.
- Using a whisk, mix thoroughly the DRY and WET ingredients.
- Stir in half of the whisked egg whites and mix well.
- Fold in the remaining of the egg whites. Mix till no lumps remain.
- Cover the bowl with cling wrap and let stand at room temperature for 1 hour or in the refrigerator overnight.
- To cook the pancake, lightly oil a non-stick pan over medium high heat.
- Pour 1/4 cup of batter onto the pan. Cook until bubbles form and the edges are dry, about 1 to 2 minutes.
- Flip over and cook until browned on the other side, another 1 minute.
- Once it has cooked to perfection, remove from pan.
- Repeat the same with the remaining of the batter.
- And we're done! Serve them warm with fresh fruits drizzled over with maple syrup.
- Taste real good with just butter and syrup too. Enjoy!
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