Australia is having Pancake Day for the Chinese New Year, what is your best recipe gluton and dairy free?!
Answers: just method and instructions, not where or who?
100g rice flour (I used brown rice flour)
50g cornflour
90g buckwheat flour
0.5tsp Xanthan Gum
2 heaped tsp of ‘no egg’ egg replacer mixed with 4 tbsp rice milk
2 tbsp oil
800-850ml rice milk
More oil to fry
Mix up the 'no egg' with the rice milk and whisk until all the lumps are gone. Add the 2 tbsp of oil
Put the flours and xanthan gum into a large mixing bowl, stir until thoroughly mixed together
Make a bit of a well in the centre of the flour and pour in the 'no egg' and oil. Pour in 800ml of rice milk (add the extra 50ml later if you think the mix is too thick; you may not need it) and mix vigorously until everything is combined. Whisk it now until there are no lumps and it's bubbly on the surface (about 2 mins should do it)
Leave for about 20 mins if possible, the mixture will thicken a little. The kind of consistency you are aiming for is something approaching double cream...or double cream merging into single cream. You know what? I don't think the consistency is a deal breaker...if it's too thick you'll have lovely stodgy pancakes, if it's too thin...you'll have thin pancakes, and you could always seive in a tbsp extra of rice flour. Let's make Mardi Gras about relaxing, not stressing about our pancakes, what do you think?
Where was I? Oh yes, when your pancake batter is ready, take a pancake pan (and yes, they really are better than regular frying pans...just nip out and buy one, slot it under 'household expenditure' in your budget, and you don't need to feel the least bit guilty) and put it on the hob on a low-medium heat
Pour about 4 tbsp of oil into a small bowl and place the small bowl onto a plate. Take some kitchen towel, scrunch it up and dip it into the oil, now smear it around your pancake pan, thus leaving an oily film over the surface of the pan. Put the kitchen towel back onto the plate, you'll need to repeat the pan-oiling manoeuvre for the next pancake
Here comes the bit I find tricky; the temperature of the pan. You don't want the oil to be smoking, but it must be quite hot. It generally takes me a few pancakes before the pan and I are working in perfect harmony
When you think the pan is hot enough, take a ladle of pancake batter. Lift the pan off the heat and start to pour in the batter. As soon as the batter hits the pan, gently incline the pan and rotate it at the same time so that the batter starts to spread and run into a perfect circle shape. If it looks more like a starfish, it really doesn't matter
Once the batter has stopped running and is beginning to set, place the pan back on the heat and watch it like a hawk for about 30 seconds. The edges should go crispy and the middle will start to thicken and develop bubbles on the surface
As the edges crisp, take a blunt knife and very gently loosen them so that they don't stick to the pan. Once the edges are free, try to slide your knife / silicone spatula / whatever under the pancake to loosen it. Give the pan a shake or two, and hopefully soon, the pancake will be released and will slide around the pan when you shake it. When it's ready, it should be lightly browned on the underside
Now, remove the pan from the heat, remove all children to a safe distance and launch that cake to the sky. I accept no responsibility for the consequences of your action. Alternatively, use a spatula to gently flip the pancake, but that really is the cautious option isn't it? Is that how you want to live your life?
Allow the pancake to brown on the other side, then slide it calmly onto a plate. You are perfect, well done
Serve with a topping of your choice
Repeat all of the above until pancake mix has gone
then a rice pancake is for you.
http://www.enjoythaifood.com/pakmoh.php
thai rice pancakes use a similar recipe as this one
http://www.celiac.com/articles/606/1/Ric...
you can also do an indian style rice pancake called a dosa.
http://www.angelfire.com/country/fauzias...
but this requirs you prepare the batter 1 day ahead to let the mixture ferment a little.
I cheat,i buy the gluetin free pkt mix.