Brown Rice Pancakes

On Sunday morning, I was reading Nags' blog on blueberry pancakes and suddenly had the urge to have pancakes. We are not pancake eaters and one of the main reason is that we rarely have processed white flour (maida). I could use whole wheat flour but I am trying to go gluten free and as such didnt want to use it. Then I thought of using brown rice flour which is a staple in my pantry now. I kept the recipe very basic and simple and the result was fabulous. The pancakes turned out to be soft and fluffy and slightly crispy at the edges .... just the way I like it. We had them with some caramelised banana and pure maple syrup.

Brown Rice Flour - 1 cup
Whole Milk - 1 cup
Eggs - 1
Turbinado Sugar - 2 tsp
Baking Soda - 1/4 tsp
Butter

Beat the egg well. Add milk and sugar and mix well.

Sieve the brown rice flour with baking soda and add to the egg mixture.

Mix gently till there are no lumps.

Heat a non stick pan over medium heat. Add half a tsp of butter.

Pour a ladle of the pancake mixture, cover and cook for a couple of minutes.

Once the bottom side has browned slightly, flip and cook on the other side. Add a tsp of butter. Cook till the other side also browns.

Remove and serve with pure maple syrup and some caramelised banana.