RICE FLOUR PANCAKES
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INGREDIENTS:
PANCAKE BATTER:
- 160g Pernerka Fine Rice flour
- 160g natural yoghurt
- 30g vanilla sugar (caster sugar infused with vanilla pods)
- 10g baking powder
- 3 eggs
NEXT:
- Clarified butter for frying
- Your favourite jam or a maple syrup
TIPS AND TRICKS:
These pancakes taste delicious with seasonal fruit and natural yoghurt, too.
INSTRUCTIONS:
1) In a bowl, mix the rice flour with the baking powder and the sugar. Add the yoghurt, eggs and mix everything together with a balloon whisk into a smooth batter. Set aside for about 15 minutes.
2) Heat a pancake pan, then add some clarified butter and wait for it to melt a little. When the butter starts foaming, spoon the pancake batter into the pan (circa 8cm in diameter for each pancake), then gently fry the pancakes on both sides (about 3 minutes on each side). Leave a sufficient space between the pancakes as they’ll expand a little bit whilst they’re frying.
3) Spread some jam onto the pancakes and serve immediately. Enjoy!