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Ingredients20 m servings 386 cals
Original recipe yields 2 servings
- Mix rice flour and salt together in a bowl; form a well in the center of the mixture. Stir in egg, vegetable oil, and enough water to make a smooth batter.
- Spray a non-stick frying pan with cooking spray and place over medium heat; pour about 1/4 cup batter into the hot pan. Tilt pan until batter covers the whole bottom surface making a thin pancake; cook for 1 minute. Flip and cook about 1 more minute. Repeat with remaining batter.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 386 calories; 10.6 g fat; 63.5 g carbohydrates; 7.8 g protein; 93 mg cholesterol; 35 mg sodium. Full nutrition
ReviewsRead all reviews 2
I needed much more water than 1 Tbsp. At 10 Tbsps, I stopped counting. In the end for this recipe, as written, I needed approx. 1 cup of water. I added an extra Tbsp of oil as well. This is a ni...