CookEat Recipe
Rice Flannel Cakes
Small rice-flour griddle cakes made by No. 136 flannel-cake method, with maple syrup separately. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0221. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Embed No. 136 complete non-flour inputs and cooking method, choosing its explicit melted-lard greasing option rather than counting both butter and lard. Use labelled edible rice flour; test batter thickness and set-through doneness because equal mass rice flour need not mimic wheat-flour hydration. Cook egg-containing cakes fully, targeting 74°C at the thickest centre as a conservative egg-dish adaptation. Limites : Rice-flour hydration, actual batter thickness, pan batches, final cake count, syrup serving and cooked yield are unmeasured. Historical cooking times are guides.
Method
Steps
Step 1
Sift about 113 g fine white nonglutinous rice flour into a clean bowl. Add two eggs, about 14 g powdered sugar, about 7 g baking powder, provisional salt and nutmeg, then about 240 mL cold milk. Whisk until well mixed and thickened; assess rice-flour hydration rather than assert it equals wheat batter.
Step 2
Lightly grease a large hot frying pan with a little melted food-grade lard. Pour roughly 6.4 cm cakes, up to four at a time without crowding. Cook about one and a half minutes per side as No. 136 guide, extending until set through and the egg-containing centre reaches a conservative 74°C.
Step 3
Repeat with remaining batter, regreasing lightly as needed; transfer to a clean warm plate and serve with maple syrup separately.
Cooked it? Rate it.
Cooked 0 times