Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Griddle Cakes 1

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

2 servings

Prep

30

Cook

5 min

Ready

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
3 cups rice
brown flour
Camera
3 cups water
Camera

Ingredients

Amount Measure Ingredient Features
7.1E+2 ml rice
brown flour
Camera
7.1E+2 ml water
Camera

Directions

Mix all ingredients.

Let rest for 6 to 8 hours to ferment. (Cover bowl and leave on counter.)

Using a small non-stick frying pan, ladle about ¼ cup of batter into the pan, and thinly spread.

Bubbles will form immediately.

Do not turn until the cake has dried out a little.

Loosen gently and turn to cook on other side.

The first side takes about 1½ minutes, the other side about 1 minute at medium temperature.

Serve with a bean mixture spooned over them, or use like a crepe.

Note: May be made without allowing to ferment.

Follow the above directions, omitting the time for fermentation. Stir batter often while ladling, it tends to separate.

Griddle cakes freeze well.

Cook these, then stack, wrap, and freeze.

May be made several at a time on a griddle, like pancakes.

Griddle cakes are very difficult for beginners to make but with a little practice they will turn out.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 317g (11.2 oz)
Amount per Serving
Calories 5062% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 14mg 1%
Total Carbohydrate 37g 37%
Dietary Fiber 2g 7%
Sugars g
Protein 20g
Vitamin A 0% Vitamin C 0%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe