Griddle Cakes 1

Two ingredients. That’s it. Brown rice flour and water mixed together and left to ferment on the counter for 6 to 8 hours. The natural fermentation creates tiny bubbles in the batter and develops a slightly sour, tangy flavor similar to a sourdough pancake. No yeast, no eggs, no dairy needed.

These are naturally gluten-free since they use only rice flour. The batter is thin, more like crepe batter than pancake batter, and you spread it thinly in the pan. Bubbles form immediately when it hits the heat, creating a lacy, slightly crispy texture.

Don’t flip too early. Wait until the top has dried out and lost its wet sheen before loosening the edges. They’re delicate and will tear if you rush it. The first side takes about 90 seconds, the second about a minute. With practice, you can cook several at once on a flat griddle.

Chef Tips

• Stir the batter frequently while ladling. It separates as it sits, and the flour sinks to the bottom.
• Use a non-stick pan, especially your first few times. These stick badly to anything else until you get the technique down.
• If you’re short on time, skip the fermentation entirely. They’ll still work, just without the tangy flavor.
• These freeze beautifully. Stack them with parchment between each cake, wrap tightly, and reheat in a dry pan.

Variations

• Serve savory with a bean mixture or curry spooned over the top, like an Indian dosa.
• Fill them like crepes with fruit and a drizzle of honey for a sweet version.
• Add a pinch of salt and cumin to the batter before fermenting for a more savory griddle cake.