Rice flour pancakes with kefir
4 servings
30 minutes
Rice flour pancakes with kefir are a delicate and airy treat with a Pan-Asian character. Their roots trace back to Eastern culinary traditions where rice flour is valued for its lightness and refinement. These pancakes have a soft, slightly moist texture and a subtle creamy-vanilla aroma complemented by the light tang of kefir. Thanks to the use of fructose, they acquire moderate sweetness, while the leavening agent makes them particularly fluffy. Ideal for breakfast or afternoon tea, they can be served with jam, honey, or fresh fruits. They make a wonderful addition to a tea ceremony or cozy family dinner, offering tenderness of flavor and Eastern elegance in every bite.
1
Separate the yolks from the whites.
2
Whip the egg whites to a stiff foam.
3
Add salt and fructose, continuing to whisk. The consistency should be quite thick.
- Salt: to taste
- Fructose: 2 tablespoons
4
Continuing to whisk, we add the yolks one by one.
- Chicken egg: 2 pieces
5
Pour in the kefir in a thin stream while continuing to whisk the mixture.
- Kefir: 250 ml
6
Gradually add flour while continuing to beat the dough. Check the consistency; it should be similar to liquid sour cream (like regular pancake batter). If it's thick, add another 50-100g of kefir.
- Rice flour: 170 g
- Kefir: 250 ml
7
Add baking powder and whisk.
- Baking powder: 0.5 teaspoon
8
Pour in the oil and mix everything thoroughly (whisk). The dough should be uniform, without lumps.
- Olive oil: 2 tablespoons
9
Heat the pan, set it to low heat, and start frying the pancakes. I managed to make 4 pancakes at a time. Once the top side becomes matte (not raw), flip them. Watch the heat to avoid burning. The pancakes fry quite quickly.
10
You can serve ready treats with anything) We had fig jam)