These gluten-free pancakes are an alternative to Pekingese pancakes. Prepared with rice flour and cornstarch, they offer a perfect consistency for wrapping crunchy vegetables or accompanying dishes like Peking duck . Discover this quick and easy recipe for gluten-free pancakes that the whole family will enjoy.
Ingredients
Preparation
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Prepare the dough: In a bowl, mix the rice flour, cornstarch and salt. Make a well in the center and add the eggs. Start mixing by gradually adding the milk, to avoid lumps. Continue to whisk until you obtain a smooth batter.
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Add the oil: Stir the vegetable oil or melted butter into the dough. Mix well. The dough should be slightly fluid, if it is too thick, add a little more milk.
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Resting the dough (optional): Let the dough rest for about 30 minutes at room temperature. This allows the flour to absorb liquids well and makes the pancakes lighter.
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Cooking: Heat a pancake pan over medium heat and lightly brush it with oil. Pour a small ladle of batter into the pan and tilt it to distribute the batter in a thin layer. Cook each pancake for about 1 to 2 minutes on each side, until lightly browned.
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Serve: The gluten-free pancakes are ready! You can stack them on a plate and keep them covered under a cloth to keep them warm. Serve them with your favorite dishes or as a base for an Asian meal.
Note
If you want sweet pancakes, you can add sugar to your batter
Gluten-free pancakes, gluten-free Peking duck pancakes
