Ingredients
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
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
Method
- 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.
- 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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