They turned out a very pretty pancake :)
Here is the recipe:
1 Tablespoon yeast
1 cup warm water
1 cup sugar (decreased it by just over half and they were still quite sweet)
2 3/4 cups rice flour
1/4 teaspoon ground cardamon
1/4 cup canned coconut milk (I used whole milk, since I didn't have this. I also increased this to make up for the decrease in oil )
1/2 cup vegetable oil ( used 1/4 cup or less of canola)
1. In a large bowl combine flour, yeast, sugar, cardamon and a dash of salt. Add warm water, oil and coconut milk and mix well. It should be the consistency of pancake batter. If you need more water add just a little at a time, until batter runs slowly from the spoon.
2. Cover bowl with a towel and set in a warm place for about an hour or until mixture nearly doubles in size.
3. Heat 1 tablespoon oil over medium high heat for 1 minute.
4. Pour 1/2 cup of batter into pan and spread with a spoon to form a pancake the size of a saucer. Cover pan and cook for about 1-2 minutes or until golden brown on the bottom. Flip over with spatula and cook on the other side another minute or until golden brown. Repeat with remaining batter adding more oil to pan as necessary.
5. Serve hot with a bit of jam.
This makes about 10 pancakes.
Happy frying,
~Anna
Saturday, February 27, 2010
Rice Pancakes from Kenya
If you are looking for a gluten free recipe this is a pretty good one.
We weren't needing gluten free but when we study a country we try to find recipes from there and this one is from Kenya. I didn't follow the recipe perfectly but I am sure it was fairly authentic:) This recipe came from the book, Cooking the African Way. One thing I was surprised about as we found recipe's for this study they often used more than twice the amount of oil that I would for a similar dish. It wasn't just this book either, although we mainly just tried this books recipes.
They turned out a very pretty pancake :)
Here is the recipe:
1 Tablespoon yeast
1 cup warm water
1 cup sugar (decreased it by just over half and they were still quite sweet)
2 3/4 cups rice flour
1/4 teaspoon ground cardamon
1/4 cup canned coconut milk (I used whole milk, since I didn't have this. I also increased this to make up for the decrease in oil )
1/2 cup vegetable oil ( used 1/4 cup or less of canola)
1. In a large bowl combine flour, yeast, sugar, cardamon and a dash of salt. Add warm water, oil and coconut milk and mix well. It should be the consistency of pancake batter. If you need more water add just a little at a time, until batter runs slowly from the spoon.
2. Cover bowl with a towel and set in a warm place for about an hour or until mixture nearly doubles in size.
3. Heat 1 tablespoon oil over medium high heat for 1 minute.
4. Pour 1/2 cup of batter into pan and spread with a spoon to form a pancake the size of a saucer. Cover pan and cook for about 1-2 minutes or until golden brown on the bottom. Flip over with spatula and cook on the other side another minute or until golden brown. Repeat with remaining batter adding more oil to pan as necessary.
5. Serve hot with a bit of jam.
This makes about 10 pancakes.
Happy frying,
~Anna
They turned out a very pretty pancake :)
Here is the recipe:
1 Tablespoon yeast
1 cup warm water
1 cup sugar (decreased it by just over half and they were still quite sweet)
2 3/4 cups rice flour
1/4 teaspoon ground cardamon
1/4 cup canned coconut milk (I used whole milk, since I didn't have this. I also increased this to make up for the decrease in oil )
1/2 cup vegetable oil ( used 1/4 cup or less of canola)
1. In a large bowl combine flour, yeast, sugar, cardamon and a dash of salt. Add warm water, oil and coconut milk and mix well. It should be the consistency of pancake batter. If you need more water add just a little at a time, until batter runs slowly from the spoon.
2. Cover bowl with a towel and set in a warm place for about an hour or until mixture nearly doubles in size.
3. Heat 1 tablespoon oil over medium high heat for 1 minute.
4. Pour 1/2 cup of batter into pan and spread with a spoon to form a pancake the size of a saucer. Cover pan and cook for about 1-2 minutes or until golden brown on the bottom. Flip over with spatula and cook on the other side another minute or until golden brown. Repeat with remaining batter adding more oil to pan as necessary.
5. Serve hot with a bit of jam.
This makes about 10 pancakes.
Happy frying,
~Anna
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2 comments:
I am going to copy this recipe and put it in my book to use when Nic gets to come. I will buy rice milk to make his pancakes. It doesn't use any eggs either. Now I can't remember if he can have eggs.
Nic can have eggs. I would try the coconut milk since that would give him a little different nutrition than rice and rice. I haven't priced it but it is easy to buy in most grocery stores, in the ethnic food aisles.
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