Pancakes made from Japanese Non-Gluten Rice Flour have a fluffy texure even if they are chewy, and you can enjoy a different taste from ones made from wheat flour. Because the ingredients are Japanese Non-Gluten Rice Flour, of course it is Non-Gluten (gluten-free), also brown sugar can be changed to coconut sugar, and milk can be changed to coconut milk for better healthy and rich flavor. In the recipe, we introduced a sweet pancake with lots of berries and whipped cream, and crushed almonds as accents. A savory pancake with bacon and cream cheese along with plenty maple syrup, and chopped green onions are accented. Please try the one you like according to your needs.
- 2 cups Japanese Non-Gluten Rice Flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 tablespoons brown sugar or coconut sugar
- 1 cup milk (or 11/4 cup coconut milk)
- 2 eggs
Topping 1 cream cheese, bacon chips, chopped green onion, maple syrup, mini tomatoes, Italian parsley
Topping 2 heavy cream, raspberry, blue berry, crushed almond, maple syrup, powder sugar, mint
In a large bowl, beat the egg and then whisk in the sugar and salt until foaming.
In another bowl, whisk together the Japanese Non-Gluten Rice Flour and baking powder.
Add the milk to the flour mixture, and mix them by spatula.
Heat non-stick frying pan over low heat.
Put #3 mixture into #1, and whisk until a thick batter is just formed.
Keeping, the pan at low heat, ladle about ¼ cup of the batter onto the pan, to make a pancake. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Transfer to a baking rack. Repeat with the remaining batter.
Serve the pancake garnished with maple syrup and toppings.