Puffy Rice Flour Pancakes Recipe by cookpad.japan
 cookpad.japan @cookpad_jp I uploaded a different recipe for rice flour pancakes, but when those cooled, they didn't taste very good so I came up with a new recipe. This time they taste great when freshly made and when cooled. You can also taste the sweetness of the rice flour. Since rice flour doesn't form lumps easily, you don't need to sift it. If you feel that they will be too chewy, you can adjust with 5-10 g of milk. Recipe by Wachikko I uploaded a different recipe for rice flour pancakes, but when those cooled, they didn't taste very good so I came up with a new recipe. This time they taste great when freshly made and when cooled. You can also taste the sweetness of the rice flour. Since rice flour doesn't form lumps easily, you don't need to sift it. If you feel that they will be too chewy, you can adjust with 5-10 g of milk. Recipe by Wachikko Puffy Rice Flour Pancakes Share its first Cooksnap! I uploaded a different recipe for rice flour pancakes, but when those cooled, they didn't taste very good so I came up with a new recipe. This time they taste great when freshly made and when cooled. You can also taste the sweetness of the rice flour. Since rice flour doesn't form lumps easily, you don't need to sift it. If you feel that they will be too chewy, you can adjust with 5-10 g of milk. Recipe by Wachikko I uploaded a different recipe for rice flour pancakes, but when those cooled, they didn't taste very good so I came up with a new recipe. This time they taste great when freshly made and when cooled. You can also taste the sweetness of the rice flour. Since rice flour doesn't form lumps easily, you don't need to sift it. If you feel that they will be too chewy, you can adjust with 5-10 g of milk. Recipe by Wachikko Ingredients 2 servings 100 grams Rice flour 30 grams Sugar or raw cane sugar 4 grams Baking powder 1 Egg 80 grams Milk 1 tbsp Vegetable oil or Rapeseed oil 100 grams Rice flour 30 grams Sugar or raw cane sugar 4 grams Baking powder 1 Egg 80 grams Milk 1 tbsp Vegetable oil or Rapeseed oil Cooking Instructions 1 Combine the rice flour, baking powder, and sugar with a whisk. Add the egg, milk, and vegetable oil and mix. 2 Once smooth, cook the pancakes in a frying pan. Pour the batter into a heated frying pan until golden brown (don't use oil). 3 You can eat them plain or you can top them with jam or honey. 1 Combine the rice flour, baking powder, and sugar with a whisk. Add the egg, milk, and vegetable oil and mix. 1 Combine the rice flour, baking powder, and sugar with a whisk. Add the egg, milk, and vegetable oil and mix. 2 Once smooth, cook the pancakes in a frying pan. Pour the batter into a heated frying pan until golden brown (don't use oil). 2 Once smooth, cook the pancakes in a frying pan. Pour the batter into a heated frying pan until golden brown (don't use oil). 3 You can eat them plain or you can top them with jam or honey. 3 You can eat them plain or you can top them with jam or honey. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on May 08, 2014 03:15 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Rice Flour Pancakes Rice Flour Pancakes I had a lot of rice flour and wanted to come up with a new rice flour recipe. I recommend this recipe to people on macrobiotic diets or children with allergies because it doesn't use eggs or milk. Please adjust the amount of soy milk according to the rice flour, because the amount of moisture absorbed depends on the type of rice flour you have. You can cook these just like regular pancakes. The kabocha powder is for color and may be omitted. We don't have honey or syrup around, so these pancakes are relatively sweet on their own. Recipe by MsX cookpad.japan Light and Fluffy Rice Flour Pancakes Light and Fluffy Rice Flour Pancakes Rice flour pancakes are super moist. They taste great without any toppings. And since they're made from rice, they're satisfying, too There's really nothing to it, so give it a try. Since these may be on the sweet side, reduce the amount of sugar to taste. According to user " Kuma ", each pancake is about 120 kcal. That's a pretty healthy pancake! Recipe by aoisan cookpad.japan Rice Flour and Soy Milk Pancakes Rice Flour and Soy Milk Pancakes I decided to give this a try since I had good quality rice flour on hand! If you have an egg-allergy, use 90ml of soy milk for thick, dense batter. If you are using a non-stick frying pan, you don't need oil. Cook after warming the frying pan over low-medium heat. I recommend you serve it topped with kuromitsu black sugar syrup. Recipe by Otometeo cookpad.japan Healthy ☆ Okara Rice Flour Pancakes Healthy ☆ Okara Rice Flour Pancakes I thought up this recipe because I wanted to make a pancake with healthy ingredients. As opposed to a simple rice flour pancake, this recipe uses less rice flour and lots of okara. If you don't mix the dry ingredients very well, the okara will be lumpy. Recipe by Wachikko cookpad.japan Rice Pancake Rice Pancake There is no real measurement for each ingredient. I cooked this to use up all the left over I had a little bit here and there, so feel free to add any vegetables and protein you like. Pawon Indo Bule Nutritious Rice Flour Pancakes for Weaning Babies Nutritious Rice Flour Pancakes for Weaning Babies This is an easier version of the recipe I was taught. These pancakes use simple ingredients and are highly nutritional! Really though, the recipe calls for brown rice flour instead of rice flour, and gram flour (chickpea flour) instead of kinako. The taste and flavor are completely different. But these pancakes are plenty delicious and my son eats them up as a snack. Recipe by Mairebo cookpad.japan Wheat & Egg-free Rice Flour and Soy Milk Pancakes Wheat & Egg-free Rice Flour and Soy Milk Pancakes My dad and I were trying to find out what to make with rice flour. I am really proud of this recipe. The ingredient ratios are so easy to remember and I've made it over and over. These delicious pancakes remind me of the sweet rice cakes my grandma made for me when I was a kid. The amount of soy milk can be adjusted to make the cakes firmer if you prefer. You won't get bubbles rising to the surface like you would with normal pancakes, so make sure to check the bottom side and flip when it starts to turn golden brown. I made these pretty sweet so feel free to reduce the amount of sugar to suit your tastes. Recipe by Pinokio cookpad.japan California Farm Wild Rice Breakfast Pancakes California Farm Wild Rice Breakfast Pancakes Cooked on a dry hot cast iron griddle, skillet or a ceramic tile in the oven, 16 pancakes for two people, quick breakfast becomes a feast. Tastes great reheated in the microwave too, from frozen. The native wild rice is roasted when harvested and that gives a special nutty flavor to the pancakes. Delicious when dipped in maple syrup. Hobby Horseman Rice Pancake / Appam Rice Pancake / Appam This was my first attempt to make rice pancake or appam or hopper. It is made from rice flour, fresh coconut milk and yeast. In this recipe I use small moulds to cook them instead of a non-stick appam pan. I lightly beat four eggs and used a spoon to scoop in the egg. Wiwik Sunariyah Rice Flour Pancakes Rice Flour Pancakes I had a lot of rice flour and wanted to come up with a new rice flour recipe. I recommend this recipe to people on macrobiotic diets or children with allergies because it doesn't use eggs or milk. Please adjust the amount of soy milk according to the rice flour, because the amount of moisture absorbed depends on the type of rice flour you have. You can cook these just like regular pancakes. The kabocha powder is for color and may be omitted. We don't have honey or syrup around, so these pancakes are relatively sweet on their own. Recipe by MsX cookpad.japan Rice Flour Pancakes Rice Flour Pancakes I had a lot of rice flour and wanted to come up with a new rice flour recipe. I recommend this recipe to people on macrobiotic diets or children with allergies because it doesn't use eggs or milk. Please adjust the amount of soy milk according to the rice flour, because the amount of moisture absorbed depends on the type of rice flour you have. You can cook these just like regular pancakes. The kabocha powder is for color and may be omitted. We don't have honey or syrup around, so these pancakes are relatively sweet on their own. Recipe by MsX cookpad.japan Light and Fluffy Rice Flour Pancakes Light and Fluffy Rice Flour Pancakes Rice flour pancakes are super moist. They taste great without any toppings. And since they're made from rice, they're satisfying, too There's really nothing to it, so give it a try. Since these may be on the sweet side, reduce the amount of sugar to taste. According to user " Kuma ", each pancake is about 120 kcal. That's a pretty healthy pancake! Recipe by aoisan cookpad.japan Light and Fluffy Rice Flour Pancakes Light and Fluffy Rice Flour Pancakes Rice flour pancakes are super moist. They taste great without any toppings. And since they're made from rice, they're satisfying, too There's really nothing to it, so give it a try. Since these may be on the sweet side, reduce the amount of sugar to taste. According to user " Kuma ", each pancake is about 120 kcal. That's a pretty healthy pancake! Recipe by aoisan cookpad.japan Rice Flour and Soy Milk Pancakes Rice Flour and Soy Milk Pancakes I decided to give this a try since I had good quality rice flour on hand! If you have an egg-allergy, use 90ml of soy milk for thick, dense batter. If you are using a non-stick frying pan, you don't need oil. Cook after warming the frying pan over low-medium heat. I recommend you serve it topped with kuromitsu black sugar syrup. Recipe by Otometeo cookpad.japan Rice Flour and Soy Milk Pancakes Rice Flour and Soy Milk Pancakes I decided to give this a try since I had good quality rice flour on hand! If you have an egg-allergy, use 90ml of soy milk for thick, dense batter. If you are using a non-stick frying pan, you don't need oil. Cook after warming the frying pan over low-medium heat. I recommend you serve it topped with kuromitsu black sugar syrup. Recipe by Otometeo cookpad.japan Healthy ☆ Okara Rice Flour Pancakes Healthy ☆ Okara Rice Flour Pancakes I thought up this recipe because I wanted to make a pancake with healthy ingredients. As opposed to a simple rice flour pancake, this recipe uses less rice flour and lots of okara. If you don't mix the dry ingredients very well, the okara will be lumpy. Recipe by Wachikko cookpad.japan Healthy ☆ Okara Rice Flour Pancakes Healthy ☆ Okara Rice Flour Pancakes I thought up this recipe because I wanted to make a pancake with healthy ingredients. As opposed to a simple rice flour pancake, this recipe uses less rice flour and lots of okara. If you don't mix the dry ingredients very well, the okara will be lumpy. Recipe by Wachikko cookpad.japan Rice Pancake Rice Pancake There is no real measurement for each ingredient. I cooked this to use up all the left over I had a little bit here and there, so feel free to add any vegetables and protein you like. Pawon Indo Bule Rice Pancake Rice Pancake There is no real measurement for each ingredient. I cooked this to use up all the left over I had a little bit here and there, so feel free to add any vegetables and protein you like. Pawon Indo Bule Nutritious Rice Flour Pancakes for Weaning Babies Nutritious Rice Flour Pancakes for Weaning Babies This is an easier version of the recipe I was taught. These pancakes use simple ingredients and are highly nutritional! Really though, the recipe calls for brown rice flour instead of rice flour, and gram flour (chickpea flour) instead of kinako. The taste and flavor are completely different. But these pancakes are plenty delicious and my son eats them up as a snack. Recipe by Mairebo cookpad.japan Nutritious Rice Flour Pancakes for Weaning Babies Nutritious Rice Flour Pancakes for Weaning Babies This is an easier version of the recipe I was taught. These pancakes use simple ingredients and are highly nutritional! Really though, the recipe calls for brown rice flour instead of rice flour, and gram flour (chickpea flour) instead of kinako. The taste and flavor are completely different. But these pancakes are plenty delicious and my son eats them up as a snack. Recipe by Mairebo cookpad.japan Wheat & Egg-free Rice Flour and Soy Milk Pancakes Wheat & Egg-free Rice Flour and Soy Milk Pancakes My dad and I were trying to find out what to make with rice flour. I am really proud of this recipe. The ingredient ratios are so easy to remember and I've made it over and over. These delicious pancakes remind me of the sweet rice cakes my grandma made for me when I was a kid. The amount of soy milk can be adjusted to make the cakes firmer if you prefer. You won't get bubbles rising to the surface like you would with normal pancakes, so make sure to check the bottom side and flip when it starts to turn golden brown. I made these pretty sweet so feel free to reduce the amount of sugar to suit your tastes. Recipe by Pinokio cookpad.japan Wheat & Egg-free Rice Flour and Soy Milk Pancakes Wheat & Egg-free Rice Flour and Soy Milk Pancakes My dad and I were trying to find out what to make with rice flour. I am really proud of this recipe. The ingredient ratios are so easy to remember and I've made it over and over. These delicious pancakes remind me of the sweet rice cakes my grandma made for me when I was a kid. The amount of soy milk can be adjusted to make the cakes firmer if you prefer. You won't get bubbles rising to the surface like you would with normal pancakes, so make sure to check the bottom side and flip when it starts to turn golden brown. I made these pretty sweet so feel free to reduce the amount of sugar to suit your tastes. Recipe by Pinokio cookpad.japan California Farm Wild Rice Breakfast Pancakes California Farm Wild Rice Breakfast Pancakes Cooked on a dry hot cast iron griddle, skillet or a ceramic tile in the oven, 16 pancakes for two people, quick breakfast becomes a feast. Tastes great reheated in the microwave too, from frozen. The native wild rice is roasted when harvested and that gives a special nutty flavor to the pancakes. Delicious when dipped in maple syrup. Hobby Horseman California Farm Wild Rice Breakfast Pancakes California Farm Wild Rice Breakfast Pancakes Cooked on a dry hot cast iron griddle, skillet or a ceramic tile in the oven, 16 pancakes for two people, quick breakfast becomes a feast. Tastes great reheated in the microwave too, from frozen. The native wild rice is roasted when harvested and that gives a special nutty flavor to the pancakes. Delicious when dipped in maple syrup. Hobby Horseman Rice Pancake / Appam Rice Pancake / Appam This was my first attempt to make rice pancake or appam or hopper. It is made from rice flour, fresh coconut milk and yeast. In this recipe I use small moulds to cook them instead of a non-stick appam pan. I lightly beat four eggs and used a spoon to scoop in the egg. Wiwik Sunariyah Rice Pancake / Appam Rice Pancake / Appam This was my first attempt to make rice pancake or appam or hopper. It is made from rice flour, fresh coconut milk and yeast. In this recipe I use small moulds to cook them instead of a non-stick appam pan. I lightly beat four eggs and used a spoon to scoop in the egg. 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