Rice flour pancakes

• 200g rice flour（Mizuhochikara）
  *If you use a different type of
    rice flour, adjust the amount
• 8g baking powder
• 2 eggs
• 180ml milk
• 2 tbsp cane sugar
• Salt (a little)
• 2 tbsp salad oil
  *Oil that does not have a strong scent
    can be used as a substitute
• Honey
• Mixed berries
• Mint

YIELD:
Serves 2 

TOTAL TIME:
45 minutes

COST:
low

DIFFICULTY：
★★☆☆☆

1 Weigh all ingredients such as rice flour and baking powder.
　Break the egg into a bowl, add sugar and salt, and whisk to grind the sugar.
　Add milk and salad oil and mix further.

2 Add rice flour and baking powder in several portions and mix well until the flour is familiar.

3 Heat a Teflon-coated frying pan over low heat and let the dough flow without oiling.
　*Depending on the size of the frying pan, bake 1 to 3 pieces at a time so that the edges do not stick together.
　When the surface is soft and dry, turn it over and bake for another 1-2 minutes.

4 If both sides are burnt, save it in a net-like bat.
　*Prevents stuffiness.

5 When all the pancakes are baked, stack them on a plate and decorate with maple syrup, mixed berries, and mint if you like♪