recipe

Rice Flour Fluffy Pancake

Difficulty：★★★☆☆

Rice Flour Fluffy Pancake

Rice flour sweets have been gaining attention lately. With the rise in demand for gluten-free products, they are becoming popular as health foods. We tried making fluffy pancakes using rice flour!

Ingredients

Egg：660g
Superfine sugar：300g
Sorbitol/SorbitL-70 (Mitsubishi Corporation Life Sciences Limited.)：150g
Emulated oil and fat/Parfundol (Parfundor)(MIYOSHI OIL & FAT CO., LTD.)：50g
Cooking oil：110g
Rice flour (for confectionery and cooking)：500g
Baking soda：20g
Water：20g

How to make the batter

First, loosen the emulsified oil and fat with sorbitol and salad oil to create one paste.

Add half of the sorbitol to the emulsified oil and fat, mix well, then add the remaining half and mix thoroughly.
Add half of the salad oil in the same way, mixing well each time.

Once it becomes a paste like this, it’s okay.

Whisk the whole eggs in a mixer.
Then, add superfine sugar, the emulsified oil and fat, sorbitol, and salad oil, and mix.

Mix at low speed until the superfine sugar dissolves.

Mix the emulsified fat paste, sorbitol, and salad oil by hand first, then mix with a mixer until there are no lumps.
Be careful not to overmix at this point.

Add rice flour and baking powder and mix at low speed.
Add rice flour directly without sifting.
Finally, add water and mix again.

Allowing the batter to rise plays a crucial role in stabilizing viscosity, resulting in a fluffy texture when baked.

The batter is ready.
The recommended specific gravity is 0.83 to 0.86, and the batter is just right when the lines remain slightly when the batter is dropped.

How to cook the batter

Set the Tabletop Pancake Cooker to 180℃.
Apply oil (Bitakatto SL) on the copper cooking surface.
Drop the pancake batter and put lid.
After 1 minute 20 seconds, flip it over, cover again, and continue cooking for an additional 20 seconds (a total cooking time of 1 minutes 50 seconds).

When there is too much oil, small dots will appear on the pancakes, so please apply thinly and evenly.

Arranged Recipe

Using more moisture than regular rice flour and using fresh rice flour (rice flour that hasn’t been dried in wet milling) with a shorter shelf life, let’s try making a moister finished pancake!
This time, we are replacing 20% of the rice flour with fresh rice flour.

The ingredients and quantities are the same as in the recipe above, except for the rice flour.
Since we are replacing 20%, we will use 400 g of rice flour and 100 g of fresh rice flour.

The steps before adding the flour are exactly the same, but sift the fresh rice flour before adding it.
Then, follow the same steps to complete the batter.

The baking time is different.
This one flips at 1 minute and 30 seconds and bakes for another 20 seconds. (Total of 2 minutes)

We compared the one with 100% rice flour and the one with 20% replaced with fresh rice flour.
There is little difference in appearance, but the ones made with fresh rice flour are more moist, both when baked and after cooling.

Left photo：80% rice flour, 20% fresh rice flour
Right photo：100% rice flour.

The water activity is 0.87AW for the one with 20% fresh rice flour and 0.82AW for the one with 100% rice flour.

Examples of fillings

Sprinkle powdered sugar on top for stacked simple pancakes!
Enjoy the natural flavors.

Topped with plenty of whipped cream and chocolate sauce

Cafe style pancakes with ice cream and fruit of your choice

In this article, we made fluffy pancakes using rice flour.
Among rice flours, there are rice flours with slightly different characteristics, like fresh rice flour. Both have a light and fluffy texture and are very tasty both on their own and in combination with fillings.
Rice flour sweets are hot. Please give it a try!