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A stack of three rice flour pancakes with strawberries and blueberries on a white plate.

Rice Flour Pancakes

Emily
These super light and fluffy rice flour pancakes take pancakes to the next level. There are easy to make, and melt in your mouth.
4.50 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
ESTIMATED COST : $1.55 for 12 pancakes, or $0.13 a pancake
Course Breakfast
Cuisine Western
Servings 12 pancakes
Calories 60 kcal

Equipment

  • Piping bag (or zip lock bag with a corner cut), optional

Ingredients
  

  • 2 egg yolks
  • 4 egg whites
  • 4 tablespoons (50 grams, 1.76 ounces) granulated white sugar
  • 1 ½ teaspoons lemon or lime juice or to taste
  • 2 tablespoons (34 ml / grams, 1.19 ounces) milk, warm
  • 6 tablespoons (60 grams, 2.11 ounces) rice flour
  • 1 teaspoon baking powder
  • Vegetable oil to grease frying pan

Instructions
 

Making the Batter

  • In a mixing bowl, place the egg yolk and beat until thick and pale yellow in color. This should take about 4-6 minutes. You can use a hand mixer to do this.
  • Add the warm milk to the egg yolks and mix until combined.
  • Sieve the rice flour and baking powder into the egg yolk mixture. Mix until combined and there are no lumps.
  • In a separate bowl, place the egg whites and using a hand mixer beat, starting on low speed and then gradually increasing the speed.
    Make sure that your hand mixer beaters are completely dry and clean (see note 1). Gradually add the sugar to the egg whites. Then the lemon (or lime) juice.
    Beat until the egg whites double in size and soft peaks form. (see note 2).
  • Place about a third of the egg whites into the egg yolk mixture and fold in. Then add another third and fold again.
  • Next, place the egg yolk mixture into the egg white mixture, and fold in gently. Be careful not to overmix.

Frying the Pancakes

  • Place some of the mixture in a piping bag. (see note 3).
  • Heat vegetable oil in a medium sized non stick frying pan on low to medium heat.
  • Pipe the batter in a circular motion (make the circle about 4-5 cm, 1.57 - 1.96 inches, wide), going in an upwards spiral (going up about 4-5cm, 1.57 - 1.96 inches).
    Depending on the size of your pan, place as many batter circles giving at least 3-4 cm (1.18 - 1.57 inches) space between each pancake.
  • Cover with a lid and cook on low for 4 to 5 minutes, or until lightly golden brown.
  • Flip the pancakes and cook for a further 4 to 5 minutes with a lid. Remove cooked pancakes from pan and place on a plate.
  • Repeat steps 1 to 5 for remaining batter.

Notes

  1. If you don’t use clean beaters you may find that the egg whites don’t whip up.
  2. You should be able to see peaks stand when you lift the beaters out of the egg whites. You want the peaks to slightly fall at their tip.
  3. If you don't have a piping bag, you could use a zip lock bag and cut off a corner. Or you could just spoon the batter into the pan.
Serving suggestions:
  • Serve with dusted icing sugar,
  • Maple syrup,
  • Whipped cream, or
  • Fresh fruits.

Nutrition

Serving: 1 pancakeCalories: 60kcalCarbohydrates: 9gProtein: 2gFat: 2gSaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 62mgSodium: 66mgPotassium: 32mgSugar: 4g
Nutrition Disclosure
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