Rice pancakes
8 servings
120 minutes
Rice pancakes are a delicate and airy treat from European culinary tradition. The origins of this recipe date back centuries when housewives experimented with different types of flour. Rice flour gives the pancakes a special lightness and softness, while cream and whipped egg whites add delightful airiness. They have a subtle, slightly sweet taste with a gentle creamy note. Perfect as a standalone dish or as a base for desserts—try them with honey, berries, or sour cream. These pancakes are great for breakfast or cozy family tea time. Their structure allows for easy pairing with various fillings and encourages creative serving ideas. They embody the warmth of home cooking, traditions, and love for natural ingredients.
1
Pour 2 cups of milk into a pot, dissolve the yeast in it, add wheat flour, and knead the dough. Cover with a towel and let the dough rise.
- Milk: 2 glasss
- Fresh yeast: 50 g
- Wheat flour: 2 tablespoons
2
Separate the whites from the yolks.
3
When the dough rises, add 3 yolks mixed with salt and sugar, butter, rice flour, milk, and mix well.
- Chicken egg: 3 pieces
- Salt: to taste
- Sugar: 3 tablespoons
- Butter: 4 tablespoons
- Rice flour: 2 glasss
- Milk: 2 glasss
4
Beat the egg whites with cream and gently fold into the batter. Let the batter rise.
- Chicken egg: 3 pieces
- Cream: 1 glass
5
Bake pancakes on a hot skillet with butter.
- Butter: 4 tablespoons
