Prep Time: 10 minutes
Cook Time: 20 – 25 minutes
| Ingredient | Amount |
|---|---|
| Rice Flour | 3 cups (750 ml) |
| Milk | 2 cups (330 ml) |
| Eggs | 3 large |
| Apple Sauce | 1/2 cup (125 ml) |
| Sugar | 2 tbsp (30 ml) |
| Vinegar | 2 tbsp (30 ml) |
| Butter (Melted) | 1/4 cup (60 ml) + Extra for greasing Pan |
| Baking Soda | 1 tsp (5 ml) |
| Salt | 1 tsp (5 ml) |
- Combine all ingredients and blend well.
- Let batter rest for 10 minutes.
- Heat griddle or heavy skillet over medium heat until water drops dance.
- Melt Butter in the pan and pour circles of batter with room for them to expand.
- Turn pancakes after they are lightly browned and bubbles are visible.
- When bottom is lightly browned remove from heat and serve.
Note: Rice flour is simply sticky rice. This recipe uses Thia Jasmine, ground to a very fine powder. Easiest and most economical way to make Rice Flour is by buying Thai Jasmine Rice in bulk and grind it using a grain mill, but a food processor or blender can also be used.
Note: This is a thicker batter than wheat flour batter.
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