Griddle Cakes
Yield
4 servingsPrep
8 hrsCook
15 minReady
8 hrsLow 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 |
|---|---|---|---|
| 2 | cups |
rice
brown flour |
|
| 1 | cup |
chickpea (garbanzo) flour
null |
* |
| 3 | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
rice
brown flour |
|
| 237 | ml |
chickpea (garbanzo) flour
null |
* |
| 7.1E+2 | ml |
water
|
|
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.
