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    Friday, August 07, 2015

    Rice Pan Cake recipe


    1 ½ cups rice flour
    5 tablespoon cornstarch
    1 ½ teaspoon baking powder
    ½ teaspoon salt
    2 eggs
    1 cup milk
    3 tablespoon butter or margarine (melted)
    1 cup apple sauce
    1 teaspoon lemon juice


    - Mix or sift rice flour, cornstarch, baking powder, and salt in a bowl.
    - Whisk eggs and milk in a separate bowl.
    - Add butter to egg mixture and continue beating until well combined.
    - Add egg mixture to dry ingredients, gently stir until combined (don’t over beat), batter will be slightly lumpy.
    - Heat griddle and brush with oil, wipe off excess.
    - Pour the batter onto the pan with a ladle or measuring cup or put a round shape cutter in the middle of the griddle and pour some of the pancake batter. When pancakes start to bubbles on top and are slightly dry around edges, about 2 minutes, flip over. Cook until golden on bottom, about 1 minute.
    - Repeat with remaining batter, keeping finished pancakes on a heatproof plate.
    - Decorate with your choice of homemade strawberry sauce or honey or strawberry slices.

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    Item Reviewed: Rice Pan Cake recipe Rating: 5 Reviewed By: Mrs. Chef
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