Rice pancakes

5 servings

30 minutes

Rice pancakes are a delicate and airy treat that originated from Russian cuisine. Their history is closely linked to traditional Russian pancakes, but here rice flour is used instead of wheat flour, making the dish particularly light and soft. The pancakes have a subtle sweetness due to the addition of sugar and a creamy texture from the milk. They pair wonderfully with jam, honey, or sour cream, but can also be experimented with savory fillings. Their lightness and gluten-free nature make rice pancakes an excellent choice for those on special diets. They can be served both for breakfast and as a dessert. A great option for a cozy family tea time!

Energy value per serving

• Calories: 337
• Proteins: 10.7g
• Fats: 6.6g
• Carbohydrates: 57.4g

Ingredients

• Rice flour: 300 g
• Chicken egg: 2 pc
• Milk: 500 ml
• Sugar: 1 tbsp
• Salt: pinch

Cooking steps

1. Beat the eggs with sugar and salt.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Sugar: 1 tablespoon
   • Salt:  pinch

2. Add milk to the mixture and mix everything well.

   Required ingredients:

   • Milk: 500 ml

3. Add flour in small portions while constantly stirring. It results in a liquid dough.

   Required ingredients:

   • Rice flour: 300 g

4. Bake on a hot skillet. Do not grease the skillet — the pancakes will release themselves.