Recipe by kim
"I got this recipe from my sister. And the first time I made it I was amazed. I served it with beef curry we couldn't get enough. It was simply super. Take care not too put the heat high and burn the pancakes."
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salt to taste
water, or as needed
I needed much more water than 1 Tbsp. At 10 Tbsps, I stopped counting. In the end for this recipe, as written, I needed approx. 1 cup of water. I added an extra Tbsp of oil as well. This is a nice gluten free way to have a pancake to use as a wrap, but they do break a bit. Large pancakes don't flip well so pay attention to make the right size, enough to accommodate your spatula. The taste is simple and tastes like a rice pancake so it won't over power what you are eating. Having said that, I used this for crespelle filled with ricotta and spinach topped with béchamel, it didn't hold up to having sauce poured over it and then baked. This would be a perfect pancake to use as a wrap or "tortilla" replacement. Leftovers baked well to form a taco shell or chip. Thank you kim for sharing your recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Rice Flour Pancake
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 386
** Calories from Fat: 95
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