CookEat Recipe
Rice Pancakes
Thin rolled rice-flour pancakes with vanilla.
Method
Steps
Step 1
Whisk rice flour, salt, eggs, milk and vanilla vigorously for five minutes. Strain through a fine Chinese strainer and rest thirty minutes as No.17 directs.
Step 2
Lightly butter a small pan as in No.17, spread approximately three tablespoons batter per thin pancake and cook both sides, about one minute each, until set and 74°C. Repeat with remaining batter. Lightly dust each finished cake with sugar and roll as the No.17 finishing method directs.
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