Rice flour sweets have been gaining attention lately. With the rise in demand for gluten-free products, they are becoming popular as health foods. We tried making fluffy pancakes using rice flour!<\/p>\n
Ingredients<\/h3>\n
\n
Egg\uff1a660g<\/li>\n
Superfine sugar\uff1a300g<\/li>\n
Sorbitol\/SorbitL-70 (Mitsubishi Corporation Life Sciences Limited.)\uff1a150g<\/li>\n
Emulated oil and fat\/Parfundol (Parfundor)(MIYOSHI OIL & FAT CO., LTD.)\uff1a50g<\/li>\n
Cooking oil\uff1a110g<\/li>\n
Rice flour (for confectionery and cooking)\uff1a500g<\/li>\n
Baking soda\uff1a20g<\/li>\n
Water\uff1a20g<\/li>\n<\/li>\n<\/ul>\n
How to make the batter<\/h3>\n
First, loosen the emulsified oil and fat with sorbitol and salad oil to create one paste.<\/p>\n
\n
\nAdd half of the sorbitol to the emulsified oil and fat, mix well, then add the remaining half and mix thoroughly. \nAdd half of the salad oil in the same way, mixing well each time.<\/figcaption><\/figure>\n<\/div>\n
\nOnce it becomes a paste like this, it’s okay.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
Whisk the whole eggs in a mixer. \nThen, add superfine sugar, the emulsified oil and fat, sorbitol, and salad oil, and mix.<\/p>\n
\n
\nMix at low speed until the superfine sugar dissolves.<\/figcaption><\/figure>\n<\/div>\n
\nMix the emulsified fat paste, sorbitol, and salad oil by hand first, then mix with a mixer until there are no lumps. \nBe careful not to overmix at this point.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
Add rice flour and baking powder and mix at low speed. \nAdd rice flour directly without sifting. \nFinally, add water and mix again.<\/p>\n
\n
\nAllowing the batter to rise plays a crucial role in stabilizing viscosity, resulting in a fluffy texture when baked.<\/figcaption><\/figure>\n<\/div>\n
\nThe batter is ready. \nThe recommended specific gravity is 0.83 to 0.86, and the batter is just right when the lines remain slightly when the batter is dropped.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
How to cook the batter<\/h3>\n
Set the Tabletop Pancake Cooker to 180\u2103. \nApply oil (Bitakatto SL) on the copper cooking surface. \nDrop the pancake batter and put lid. \nAfter 1 minute 20 seconds, flip it over, cover again, and continue cooking for an additional 20 seconds (a total cooking time of 1 minutes 50 seconds).<\/p>\n
\n
\nWhen there is too much oil, small dots will appear on the pancakes, so please apply thinly and evenly.<\/figcaption><\/figure>\n<\/div>\n
\nThe pancakes are cooked nicely!<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
Arranged Recipe<\/h3>\n
Using more moisture than regular rice flour and using fresh rice flour (rice flour that hasn’t been dried in wet milling) with a shorter shelf life, let’s try making a moister finished pancake! \nThis time, we are replacing 20% of the rice flour with fresh rice flour.<\/p>\n
The ingredients and quantities are the same as in the recipe above, except for the rice flour. \nSince we are replacing 20%, we will use 400 g of rice flour and 100 g of fresh rice flour.<\/p>\n
\n
\nThe steps before adding the flour are exactly the same, but sift the fresh rice flour before adding it. \nThen, follow the same steps to complete the batter.<\/figcaption><\/figure>\n<\/div>\n
\nThe baking time is different. \nThis one flips at 1 minute and 30 seconds and bakes for another 20 seconds. (Total of 2 minutes)<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
We compared the one with 100% rice flour and the one with 20% replaced with fresh rice flour. \nThere is little difference in appearance, but the ones made with fresh rice flour are more moist, both when baked and after cooling.<\/p>\n
\nThe water activity is 0.87AW for the one with 20% fresh rice flour and 0.82AW for the one with 100% rice flour.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
Examples of fillings<\/h3>\n
\n
\nSprinkle powdered sugar on top for stacked simple pancakes! \nEnjoy the natural flavors.<\/figcaption><\/figure>\n<\/div>\n
\nTopped with plenty of whipped cream and chocolate sauce<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
\n
\nCafe style pancakes with ice cream and fruit of your choice<\/figcaption><\/figure>\n<\/div>\n
\n<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
In this article, we made fluffy pancakes using rice flour. \nAmong rice flours, there are rice flours with slightly different characteristics, like fresh rice flour. Both have a light and fluffy texture and are very tasty both on their own and in combination with fillings. \nRice flour sweets are hot. Please give it a try!<\/p>\n
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