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Home » Recipes » Breakfast

Rice Flour Pancakes

October 22, 2019 by pakistaneats Leave a Comment

I only started using rice flour recently after poring through Sarla Razdan's book on Kashmiri cuisine. First with fried squash blossoms and recently, pancakes! I wasn't aware that we had pancakes in the sub-continent till her book. The rice flour pancakes in Razdan's cookbook are very simple: made with a simple batter of rice flour and water, and spiced with black cumin. I saw another variation of them in Sumayya Usmani's book, Mountain Berries and Desert Spice.

Usmani adapted a version from her friend who belongs to the Northern Areas. She prepares them with a batter of coconut milk, cornflour and water; flavored with sugar and cardamom pods; and topped with cottage cheese, honey and a sprinkling of poppy seeds.

I adapted Razdan and Usmani's rice flour pancake recipes by incorporating my mother's age-old recipe of butter-milk pancakes. The incorporation of butter-milk and baking soda provides the pancakes with a more desirable, fluffier texture while still retaining the savory, smoky taste of Razdan and Usmani's take. It's definitely a non-traditional recipe but if you enjoy the smoky flavor of black cumin as much as I do, you will definitely love these pancakes. I topped them with some honey but I'm sure they taste great with maple syrup as well.

gluten-free-rice-flour-pancakes

Rice Flour Pancakes

Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 30 mins
Course Breakfast
Servings 4

Ingredients
  

  • 1 cup rice flour
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon black cumin seeds slightly toasted
  • 1 teaspoon sugar
  • ½ cup water
  • ½ cup buttermilk
  • 1 tablespoon canola/sunflower/vegetable oil

Instructions
 

  • Mix rice flour, baking soda, salt, black cumin and sugar in bowl. Beat in water and buttermilk into the dry mixture with an electric mixer till well-blended.
  • Heat 1 tablespoon of oil in a non-stick frying pan on medium heat. Once hot, spoon a ladle of the batter on to the pan and cook each side for 2-3 minutes till light brown and cooked through. Remove from heat. Repeat until you have used up all the batter.

Notes

The batter should yield about 8 pancakes, roughly 3 ½ inches wide.
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About Me

Hi! I'm Maryam, an international educator and food writer, excited about bringing you traditional Pakistani recipes from across the country. Learn more.

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