Recipe Catalog

Gluten-free pancakes made from rice flour are a delicate and airy treat from Italian cuisine, where thin pancakes are part of the gastronomic culture. Their light texture and slightly sweet taste make them ideal for breakfast or dessert. Rice flour gives the batter softness, while potato starch makes it elastic. Due to the absence of gluten, these pancakes are suitable for those on a gluten-free diet. They are served with honey, jam, or fresh fruits and can also be complemented with nuts and yogurt. It's important to mix the batter thoroughly and pour it in a thin layer to achieve crispy edges. Italians value simplicity and sophistication, and this recipe is a vivid confirmation of that.

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.

The recipe was shared with us by Cafe Claret brand chef Alexander Bogdanov.

Rice flour pancakes are a delicate treat of Pan-Asian cuisine, captivating with their lightness and airy texture. The recipe's origins can be found in traditional Asian culinary traditions, where rice flour is valued for its versatility and softness. The taste of these pancakes is a subtle balance of sweetness and creamy tenderness thanks to the addition of yogurt and vanillin. The dish's feature is its lightness and low gluten content, making it suitable even for those on special diets. Paired with soft cottage cheese and ripe bananas, the pancakes become a wonderful breakfast or dessert that can be adorned with berries or a drizzle of honey to enhance their natural sweetness. This dish is an ideal option for those seeking a healthy alternative to classic flour treats.

Pumpkin pancakes made with rice flour are a delicate and aromatic dish from Estonian cuisine, filled with the warmth of the autumn harvest. Baked pumpkin takes on a soft sweetness that pairs well with the lightness of rice flour and subtle hints of cinnamon and cardamom. Honey and sugar add a gentle caramel aftertaste, while oats make the texture slightly airier. These pancakes are perfect for a cozy breakfast or light dessert and can be served with honey, sour cream, or fruit sauce. In Estonia, pumpkin dishes are popular in the autumn-winter period when warming and nourishing treats are desired. This is a wonderful way to showcase the richness of pumpkin flavors and enjoy its health benefits in a tender, slightly crispy format.

Rice flour pancakes are a refined blend of traditional European cuisine and Asian notes. The use of rice flour gives them a special lightness and tenderness, making the texture airy and soft. This version of pancakes is especially popular among those seeking a more dietary diet, as rice flour is lower in calories and easier to digest. The dish's history traces back to traditional recipes of Russian and French cuisine, where pancakes have always held an esteemed place. They are perfect for breakfast or a light snack, and their versatility allows for pairing with both sweet and savory fillings. Their delicate taste, subtle aroma, and pleasant texture make these pancakes a beloved treat, whether with jam, honey, or sour cream.