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.

kim

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

386 calories; protein 7.8g 16% DV; carbohydrates 63.5g 21% DV; fat 10.6g 16% DV; cholesterol 93mg 31% DV; sodium 35.2mg 1% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/08/2015
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 nice gluten free way to have a pancake to use as a wrap but they do break a bit. Large pancakes don't flip well so pay attention to make the right size enough to accommodate your spatula. The taste is simple and tastes like a rice pancake so it won't over power what you are eating. Having said that I used this for crespelle filled with ricotta and spinach topped with béchamel it didn't hold up to having sauce poured over it and then baked. This would be a perfect pancake to use as a wrap or "tortilla" replacement. Leftovers baked well to form a taco shell or chip. Thank you kim for sharing your recipe. Read More
(4)

Most helpful critical review

Rating: 3 stars
06/15/2017
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 flavor. Read More
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
05/08/2015
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 nice gluten free way to have a pancake to use as a wrap but they do break a bit. Large pancakes don't flip well so pay attention to make the right size enough to accommodate your spatula. The taste is simple and tastes like a rice pancake so it won't over power what you are eating. Having said that I used this for crespelle filled with ricotta and spinach topped with béchamel it didn't hold up to having sauce poured over it and then baked. This would be a perfect pancake to use as a wrap or "tortilla" replacement. Leftovers baked well to form a taco shell or chip. Thank you kim for sharing your recipe. Read More
(4)
Rating: 3 stars
06/15/2017
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 flavor. Read More