Tuesday, 29 September 2015

Rice flour and semolina pancakes

Although I've called them pancakes, the name doesn't really do these little discs justice. The consistency of these snacks is more like that of a pizza base - they can hold sauces and veggie slices without buckling. But there's no yeast and proving time involved, you can go from flour to a full tummy in no more than 15 minutes!


1/2 cup rice flour
1/2 cup semolina (the finer the better)
A handful of coriander leaves, chopped finely
1 egg
Salt to taste
A pinch of ground pepper
1/2 t baking powder
1 cup of water 


Mix the first seven ingredients together. Add water, a little at a time, until you get a batter of the consistency of pancake batter.  Beat  until smooth.

Drop spoonfuls on a hot slightly greased griddle and turn when the bottom turns golden brown. Cook the other side until light brown.

Top with slices of vegetables, pasta sauce, a chutney, grated or sliced cheese or anything else that you might like.

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