These rice flour pancakes are light, fluffy, and wonderfully simple — just sour cream, egg, rice flour, and a little baking powder. They fry up golden in a dry non-stick skillet and are naturally gluten-free, making them a lovely quick breakfast. Serve them warm with syrup, and for another easy morning favorite, try our Egg-in-a-Hole Grilled Cheese Sandwich and Cottage Cheese and Berry Bake with Semolina; Allrecipes has plenty of pancake inspiration too.
Ingredients
- 50 g sour cream (10%)
- 1 egg
- ~40 g rice flour
- 5 g baking powder (1 tsp)
- Syrup to serve (the batter itself is unsweetened)
Instructions
- Mix everything together, adding flour until you get a thick batter that ribbons off the spoon (the amount depends on how thick your sour cream is).
- Fry on a well-heated non-stick skillet on both sides without oil.
- Serve with syrup.
Tips
- The batter should ribbon off the spoon — add flour a spoonful at a time until it looks thick but pourable.
- Keep the heat at medium so the pancakes cook through without browning too fast.
- Leftovers reheat well in a dry skillet or toaster for a quick breakfast the next day.
Nutrition
Per serving: 262 kcal, protein 9 g, fat 9 g, carbs 33 g.