Rice-flour banana pancakes

See the recipe by Molino Soncini Cesare

Molino Soncini Cesare Stone-milled Rice Flour125g
dried banana slices50g
sugar1 tablespoon
vegetable oilone tablespoon
salt1/2 tablespoon

Ingredients for the filling/topping


Beat the eggs in a mixing bowl; stir in the milk, oil, sugar and salt. Whisk in the rice flour until no dry lumps remain. Add the banana slices, and mix gently. Cover the bowl and let stand at room temperature for 1 hour. Heat a lightly-oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter.


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