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Easy Rice Flour Pancake


"I got this recipe from my sister. And the first time I made it I was amazed. I served it with beef curry we couldn't get enough. It was simply super. Take care not too put the heat high and burn the pancakes."
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20 m servings 386 cals
Original recipe yields 2 servings

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 386 calories; 10.6 g fat; 63.5 g carbohydrates; 7.8 g protein; 93 mg cholesterol; 35 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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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...

The recipe as is has little to no taste. I am going to try again; but, will add milk instead of water (needs way more moisture than the recipe calls for), and will add honey to give it more fla...