- recipe
Fluffy, Tender Pancakes Made with Wet-Milled Rice Flour
Difficulty：★★★☆☆
Fluffy, Tender Pancakes Made with Wet-Milled Rice Flour
Following up on our last recipe, this time we made fluffy, gluten-free pancakes using wet-milled rice flour and alpha rice flour! Alpha rice flour is an additive-free thickener. When added to pancakes, it improves the melt-in-your-mouth texture and keeps them soft even after cooling. (Source: Nishimura Machine Works Co., Ltd.)
Ingredients
- Wet-milled rice flour (rice flour)：700g
- Alpha rice flour：35g
- Whole egg：700g
- Milk：140g
- Granulated sugar：280g
- Cooking oil：21g
- Baking powder：21g
- Emulsifier/Unitex SP (Kyokuto Chemical Industry, Inc.)：14g
- Wateras：needed to adjust the batter
How to make the batter
Mix the sifted wet-milled rice flour, alpha rice flour, and baking powder.
Place the whole eggs in a mixer bowl and beat to loosen. Add the granulated sugar and emulsifier, then mix on high speed.
Next, pour in the milk and mix again. Add the pre-mixed dry ingredients (wet-milled rice flour, alpha rice flour, and baking powder) and continue mixing on high speed to adjust the specific gravity.
Add the cooking oil and mix, then adjust the viscosity by adding water. The batter is ready!
The final batter viscosity should be around 35 dPa/s. This batch was 33 dPa/s.
The batter is now ready.
Set the Tabletop Pancake Cooker to 180°C.
Squeeze out the batter and cover with the lid.
After 1 minute, flip the pancake and cook for another 30 seconds (a total cooking time of 2 minutes).
Examples of fillings
Just like last time, we cooked them without oil, and they turned out beautifully! Even after sitting for a while, they stayed soft and moist, with that simple, clean flavor that only rice flour can offer. The batter was light, making them easy to enjoy even with lots of fresh cream ✨ We hope you’ll give these fluffy, gluten-free pancakes a try ♪
