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Pancake batter - Martin14
Cuisine et Traditions

Pancake batter

Pancakes made of rice flour, potato starch and milk plant
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Chef :
Réalisé le :
Famille :
Pancake batter
Temps de préparation : 10 min
Temps de cuisson : 30 min
Temps de repos : 0 h
Temps total : 40min
Nbre de couvert : 1

Ingrédients


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Rice flour : 100g
Potato starch : 10g
Milk plant : 3dl
Salt : 4g

1)
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Weigh the foods and prepare the necessary utensils.zxvczcvxvc
2)
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together in a bowl the rice flour and cornstarch.
Mix well.
3)
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Add half of the milk, and whisk to get a smooth paste, homogeneous, without lumps.
4)
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Pour the rest of the milk gradually while continuing to whisk.
5)
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heat a frying pan slightly greased.
6)
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When the pan begins to smoke, pour the dough and form a disk.
7)
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Let brown for a few moments and return the dough.
The crepe must be handled with delicacy, because it is still very fragile at this stage.
8)
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brown the second side.
9)
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Book your pancakes on a plate and cover with a cloth thick.

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Notes du chef

Leave the dough to rest or not ? In our family, we usually let the dough to rest an hour or an hour and a half. This does not change anything, nor at the level of the perfume or the degree of cooking. The reason is that the flour (of rice or even wheat) will absorb more liquid during this time, giving a paste of thicker. It will therefore be necessary to add more liquid to obtain a paste sufficiently liquid.
So you'll get more pancakes, with the same amount of ingredients as at the beginning, apart from the liquid.

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