Pancakes without wheat flour
Description
Perfect with tea and coffee. Today, many grocery stores sell a wide variety of flours, and if for some reason you cannot or do not wish to consume wheat flour, you can easily replace it. Pancakes made from rice flour combined with chickpea flour turn out just as tasty and thin. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients. The eggs and milk should be at room temperature.
- 2
Step 2
Crack two small eggs into a deep bowl and whisk them until foamy.
- 3
Step 3
Pour in the milk and butter, and continue whisking.
- 4
Step 4
Add both types of flour, salt, and sugar.
- 5
Step 5
Whisk the batter until smooth, set it aside for at least 20 minutes. Be sure to let the rice and chickpea flours hydrate.
- 6
Step 6
After a while, grease a preheated frying pan with vegetable oil, pour a scant ladleful of batter onto it, and cook the pancakes for about 30 seconds on each side. From the first pancake, it will become clear whether you need to add starch. If flipping the pancake is very difficult and it tears, then add 2 tablespoons of cornstarch. This time I didn’t need it. Before each pancake, the batter should be stirred with a ladle.
- 7
Step 7
Stack the finished pancakes in a pile on a large flat plate.
- 8
Step 8
Serve the ready-made pancakes without wheat flour with fruits, berries, jam, or syrups. You can wrap any filling in them.