Half corn half rice pancakes

No other flour available in my dancing kitchen today morning so i tried to make pancakes with two other kinds: corn flour and glutinous rice flour; the result is really tasty with a corn flavour softness interfusing with melting ghee or condensed milk or blackberry jam as toppings. Here the dosages for six medium-small pancakes:

  • Half cup of corn flour ~ 1/2 Tz farina di mais
  • half cup of glutinous rice flour ~ 1/2 Tz farina glutinosa di riso
  • 1 tsp baking powder ~ 1 cucch baking powder

mix well the three in a  bowl.

  • 1 egg ~ 1 uovo
  • 1 Tsp icing sugar ~ 1 Cucch zucchero a velo
  • 3/4 cup yogurt ~ 3/4 Tz yogurt
  • pinch of salt ~ sale
  • half laddle melted ghee ~ 1/2 mestolo di ghee o burro disciolto

add them all in the above bowl and stir well.

  • some lukewarm water  ~ un po d’acqua tiepida

…to give a rather creamy consistence to the batter which should drop down the spoon.

Drop one or two laddles of batter in the pan ( i used a not coated castor iron pan) previously slightly oiled (few drops of oil will do it). Turn it on the other side when it s nicely compact and done on one side.

see also: Classical pancake from Vancouver



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