Manna 

Pancakes made from rice and wheat flour. Rice sweet pancakes

Rice flour pancakes are very tasty breakfast without harm to the figure. Compared to their closest relatives from wheat flour, rice pancakes are considered healthier, as they do not contain gluten, which can cause allergies and various disorders of the digestive system.

In addition, dishes from rice flour promote weight loss by normalizing metabolism. That is why the adherents love them so much. proper nutrition and all kinds of diets.

Cook delicious and healthy pancakes on rice flour in my opinion step by step recipe with a photo, and enjoy all their benefits.

Rice flour pancakes with milk

A bowl; non-stick frying pan; whisk; ladle; scapula.

  • The first step in buying rice flour is the packaging.- it must not be deformed or torn. The expiration date must also be up to date.
  • Rice flour should be odorless. Taste it - it may be slightly sweet. If the flour is bitter, it indicates the presence of mold (mildew). Also, the presence of mold is evidenced by the darkening of the flour upon contact with water. Poor quality flour is hazardous to health, so it should not be used for cooking.

Step by step cooking

Delivery and use options

  • You can fold the pancakes into triangles and pour over honey, condensed milk, jam, jam, sour cream, melted chocolate. Decorate the top with nuts, berries or chopped bananas.
  • Pancakes will taste even better if you wrap your favorite toppings in them, such as ham and cheese. The pancakes with chicken are also very tasty. If you cook savory option pancakes, then add 2-3 pinches of salt and a teaspoon of sugar to the dough, and do not add honey and vanillin.
  • From thin pancakes you can make rolls with different fillings (sweet and savory), pancake pie and even lasagna.

Recipe video

To quickly and hassle-free cope with the preparation of delicious rice pancakes, I recommend watching this video first. Pay particular attention to the consistency of the dough.

  • Use all ingredients at room temperature to avoid clumping.
  • Vanilla extract can be substituted with vanilla (on the tip of a knife) or a packet of vanilla sugar.
  • If desired, you can add lemon or orange zest to the dough.
  • Stir the dough constantly while frying the pancakes, as rice flour tends to settle to the bottom.
  • If you don't have a nonstick skillet, use a regular one. To prevent the dough from sticking to it, heat it well and brush it with a small amount of vegetable (olive or sunflower) oil using a brush. If necessary, repeat this procedure before each new pancake. You can also add 1-2 tablespoons of oil to the dough, then you will only need to grease the pan for the very first time.

Did you know? Vegetarians and fasting people can make rice flour pancakes without eggs. To do this, simply do not add eggs to the dough prepared according to this recipe, and take one or two tablespoons less flour.

Boiling water rice flour pancake recipe

Cooking time: 20 minutes.
Servings: 12-14 pcs.
Calorie content: 161 kcal.
Kitchen appliances and inventory: blender; pan; spoon; ladle; brush; scapula.

Ingredients

Step by step cooking


Recipe video

In this video, you will learn how easy and simple it is to make delicious rice pancakes. Happy viewing!

Other cooking options

If you, like me, love all kinds of pancakes and crepes, use my tips to expand your crepe assortment. So, I recommend to cook:

  • lush pancakes with milk and yeast;
  • very beautiful and graceful;
  • hearty and aromatic;
  • thin, with holes.

Of course, there are many more options for making pancakes, but I have recommended those that are very popular in my family. What pancakes do you hold in high esteem? Share their recipes in the comments. Delicious pancakes for you not only for Shrovetide, but all year round!

Friends, is there anyone in the FM block on the topic of pancakes?
I would add these ...
Rice flour pancakes
I really love pancakes and really love variety, so I cook all kinds of pancakes from different types flour. For example, I replace in traditional recipe wheat rice flour. For the dough I use milk or whey as a liquid, and for sweetness I use sugar or natural sweet syrups. This variation was agave syrup. Feature of rice pancake dough the fact that it quickly exfoliates, so you need to mix it often until smooth.


I propose to bake the pancakes thin, so the dough for them should turn out to be watery. The amount of liquid may vary as flour from different manufacturers and even from different batches of the same manufacturer may differ both in properties and in appearance.
In addition to rice flour pancakes, I make simple rice cakes, and in the near future I will show Japanese mochi.

For rice flour pancakes, prepare the ingredients:

rice flour - 1 glass
liquid - about 2.5x glasses
eggs - 2-3 pcs.
sugar or sweet syrup - to taste
vegetable oil - 1-1.5 tbsp.
salt - 1 pinch

Beat the eggs with a pinch of salt into the foam.
Pour whey (or milk) and vegetable oil into the egg mass. Whisk again.
Add rice flour, stir and whisk.
Fry the pancakes on both sides in a preheated skillet.
Rice flour pancakes are ready.


Serve pomaki and toppings to taste with them.
Bon Appetit!

Gluten free. No eggs. Without milk

These are my very first rice pancakes. Perhaps, it was with this recipe that my acquaintance with all rice pancakes, pancakes and pancakes began, as well as with rice flour, which I really like.

I found the recipe on the Internet. It seemed to me interesting, simple and met all my requirements - gluten-free, egg-free, milk-free. But I contributed to original recipe minor changes.

When I cooked rice pancakes for the first time, it seemed to me that it was very easy to cook them. I’ll even say that there was a feeling that it was more difficult to bake wheat pancakes than rice pancakes according to this recipe. Only later it turned out that the rice pancake dough is quite capricious and you need to adapt to it. But if you are brave, you are not afraid to experiment, search and find, and most importantly, if the choice of products is limited, give it a try. What if it works out. And suddenly you like it.

Ingredients for 2 servings (5-6 pancakes):
... Rice flour - 130-150 grams;
... Water - 200 ml.;
... Vegetable oil -2 tablespoons for dough + for baking;
... Salt - 1/3 teaspoon;
... Sugar - 1-2 tablespoons.

Preparation :

1 Knead the dough. Mix water, salt, sugar, vegetable oil and flour. You can mix with a blender or mixer.

2 Let the dough stand for 15-20 minutes to allow the rice flour to swell and absorb moisture.

3 Preheat the skillet. Pour 1-2 tablespoons of vegetable oil on it. When the oil has warmed up, you can start baking the pancakes.

Stir the dough first, because rice flour settles to the bottom. Scoop up the dough with a large spoon or ladle and pour it into the pan. Each pancake must be fried on both sides, on each side for at least half a minute (or more) over medium heat. Pancakes should be fried until golden brown.

How do you know when to turn a pancake over? When you pour the dough into the frying pan, it first spreads and at the same time is "set" by the heat of the frying pan. You can see how the dough is baked, large holes appear, white batter becomes transparent.

The pancake is fried from the edges to the middle. When the dough in the center of the pancake becomes transparent with large holes, try to pick it up with a spatula. If the pancake comes off easily, slide the spatula all the way under the pancake and turn it over.

Fry the pancake on the other side until golden brown.

Put the finished pancake on a plate. Pour a tablespoon of vegetable oil (or less) into the pan, if necessary. Stir the dough again and start baking the next pancake.

The pancakes are crispy and firm, and taste like waffles. Pancakes can be served with maple syrup, honey or jam. You can make sweet rolls by smearing pancakes with jam and then roll them up. It is better to eat pancakes warm when they have cooled down a little. If the pancakes lie down, their taste is lost. But I hope they will be eaten before they cool completely.
A frying pan is best used with a non-stick coating. And the frying pan must be clean (better than new) so that there is no carbon deposits on it.

Let's diversify the Shrovetide menu and make rice flour pancakes? How do you look at it? 😉 So ... from we already baked, from too, from of course ... Perhaps, yes, it's time to experiment with any other!

I fell in love with rice itself only at the age of 20! Yes Yes. Before that, I did not eat at all and could not stand it. And then ... then a miracle happened)) I wanted to learn how to cook pilaf in order to please my beloved with this dish. Well, then I tasted the taste of this cereal and away we go ... Now I eat it in all its forms. And I fell in love with rice flour from the very first time! Although, the love of porridge does not always lead to the same attitude to flour and vice versa. I just talked about this in the recipe.

Rice flour has its own characteristics. So, when cooking pancakes, it behaves as follows - it swells and creates a sediment. The consistency of the dough turns out to be uneven, so before you scoop up the next portion of this dough with a ladle, you need to stir it again. For this, a few movements with a spoon or straight with a ladle are enough (no mixer is needed). With the help of these simple manipulations, delicious pancakes are obtained!

Based on rice flour, you can make different pancakes- sweet and savory, in water, milk or kefir, with or without eggs. In principle, all these recipes, to one degree or another, can be attributed to dishes of proper nutrition (PP), if they do not contain premium wheat flour.

My version today is with water and milk, with eggs, unsweetened. You can carry out your experiments based on my recipe - add sugar and make them entirely in milk or vice versa only in water. And I will share with you the alternatives in a summary.

Rice pancakes without eggs and milk

Ingredients: 150 grams of rice flour; 200 ml of filtered water; 2 tbsp sunflower oil; 0.3-0.5 tsp salt; 2 tbsp sugar (if desired).
Preparation: Dissolve salt and sugar in water. Pour in the butter, then add the sifted flour. Beat and let the dough steep for 15-20 minutes. Then bake in the standard way - on hot skillet with oil on both sides.

Rice pancakes on kefir

Ingredients: 2.75 cups of kefir; 1 cup rice flour 2 eggs; 2 tsp baking powder; 0.5 tsp salt.
Preparation: Beat eggs. Pour kefir into them, beat again. In a separate bowl, combine the rice flour, baking powder, and salt. Add to the egg-kefir mixture. Whisk until smooth and fry in a skillet that is well heated with oil.

Rice pancakes on the water

Ingredients: 4 eggs; 200 ml of water; 4 tablespoons sunflower oil; 1 cup rice flour 0.5 tsp salt.
Preparation: Beat eggs with salt, pour in 100 ml of water. Then add all the flour, beat until smooth. Pour in the remaining water and sunflower oil... Whisk again and leave for 1 hour, then bake.

For rice pancakes you will need:

  • eggs - 2 large C0 (or 3 medium C1)
  • hot water - 1.5 cups
  • milk - 1 glass
  • sunflower oil - 2 tablespoons + for frying
  • salt - 0.5 tsp
  • rice flour - 1 cup

The course of my actions:

Broke the eggs, put the salt in. Add sugar at this stage, if desired.

I beat the eggs into a lush foam, it took me 5-7 minutes.

She poured in a glass of cold milk.

Then added to the dough hot water... Beat with an electric whisk until fluffy.

Sifted rice flour.

Then she poured in sunflower oil and beat one last time. I covered it with a lid and let it brew for about 20 minutes.

She warmed up a skillet with butter well. She fried the pancakes, as usual, until they blushed on both sides. Before each new pancake, I added a little oil for frying. And she also stirred the dough with a ladle so that its consistency was uniform - because the rice flour settles and it turns out to be a batter at the top, and thick at the bottom.

From this amount of ingredients, I made 10 pancakes with a diameter of 16 cm.

These rice pancakes are delicious! And also - self-sufficient. Therefore, it is not at all necessary to come up with something in addition to them. I ate them without everything, and for my family I poured viburnum, rubbed with honey - by the way, this is not only tasty, but also very useful for the immune system;)

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Unlike wheat pancakes, pancakes cooked in rice flour do not contain gluten at all, which means they are more useful and easier for our digestive system to digest. At the same time, the rice itself turns out to be more tender, but the taste is in no way inferior to the usual wheat and can be served with similar fillings.

Rice flour pancake recipe

Ingredients:

  • rice flour - 1 tbsp.;
  • sugar - 1/2 tsp;
  • water - 1/4 st.;
  • milk - 1/2 tbsp.;
  • salt - 1/2 tsp;
  • starch - 2 tbsp. spoons.

Preparation

Sift rice flour and starch into a deep bowl, then add salt and sugar. Mix water and milk and gradually add the mixture to the dry ingredients, stirring the dough continuously with a whisk. We give ready-made dough stand for 20 minutes.

Heat the pan over a fire and grease with oil. Pour 1/4 cup of dough onto the heated surface and distribute it over the pan. As soon as the surface of the dough grasps, turn the pancake over to the other side and brown it.

Indian pancakes made from rice flour on water

This recipe is for those who love thin, crispy, lacy crepes that can be served with spicy or filled with fresh vegetables.

Ingredients:

  • water - 1 tbsp.;
  • rice flour - 1/2 tbsp.;
  • cumin - 1 tsp;
  • salt - 1/3 teaspoon;
  • asafoetida - a pinch;
  • chopped parsley - 3-4 tbsp. spoons;
  • grated ginger - 2 tbsp. spoons;
  • vegetable oil.

Preparation

Pour rice flour into a bowl and mix it with salt, ground cumin, asafoetida and gradually add water. Sprinkle the resulting dough with chopped herbs and grated ginger, you can additionally add a little chopped chili.

Heat the pan and grease with oil. On a heated surface, fry small portions of dough on both sides until golden brown.

Lean pancakes with rice broth

Cooking pancakes in rice broth has been practiced for a long time, but having reached our time, this recipe has not lost its relevance. If you have always dreamed that the first pancake would not come out lumpy, then try the recipe for lean pancakes with rice broth.

Ingredients:

  • wheat flour - 1 1/2 tbsp.;
  • rice - 1/2 tbsp.;
  • vegetable oil - for frying;
  • sugar - 1 tbsp. spoon;
  • salt to taste;
  • soda - 1/4 tsp.

Preparation

Rinse the rice and fill it with a liter cold water... Boil the cereals until tender, and pour the resulting broth into separate container(you should get about 500 ml). Boiled rice can be used as a filling for pancakes. Now season the rice broth with salt and sugar, add flour and soda to it. As a result, you should get a dough with the consistency of very liquid sour cream. Ready dough Pour in portions into a preheated and oiled frying pan and fry on both sides until golden brown.

Sweet rice pancakes

This cooking option is not particularly dietetic, in fact, in this recipe the only thing that changes is agony, so similar method cooking is ideal for those who are gluten intolerant, or for those whose stocks of wheat flour ran out at the wrong time.

Ingredients:

Preparation

Mix the flour with salt and sugar, add an egg to the dry mixture and fill everything with milk. Beat the dough with a whisk until smooth. Preheat a skillet over medium heat and grease it with oil. Pour a portion of the dough onto the surface of the pan and fry it on both sides until golden brown. Serve hot pancakes, greased butter sprinkle with honey and sprinkle with chopped nuts.