Rice Flour breakfast pancakes

image by Gemini

This recipe is deliberately unsweet as its for savoury toppings. 

Like Vegemite!

Most jams are sweet enough without putting them on sweet pancakes so I have these unsweet pancakes to avoid over-sugaring myself.

Ingredients (2 servings)

1 cup Rice flour

2 teaspoons Light brown sugar (your favorite sugar will do)

1 tsp Baking powder

1 cup Soy milk (or regular milk)

1 dash Vanilla Extract

1 dash of salt

Cooking Instructions

Combine the rice flour, brown sugar, salt, and baking powder in a bowl and mix with a dessert spoon..

Mix soy milk (and the vanilla extract, if you have it). A few small lumps are okay. 

Don't let the batter get too runny or too dry. It's perfect if it doesn't close immediately if you drag a spatula along the bottom of the mixing bowl.

Don't overmix! Overmixing can make the pancakes tough.

Let the mix sit for 5 - 10 minutes.

Then cook like normal pancakes. If you have a non-stick pan, you don't need oil.

Cook on both sides until they are done in the middle. And that's all there is to it.

Spread margarine or butter with jam, red bean, honey, or cream, whatever your favorite toppings may be, and serve.

You can adapt this recipe for sweet pancakes by increasing the sugar to 1/4 cup.

Cook like normal pancakes??

The experts say preheat your pan to 370°F/188°C then reduce to 360°F/182°C

If the heat is ideal then pancakes should be cooked for 2-3 minutes on the first side, and then 1-2 minutes on the second side.

Under my gas stove circumstances this means: