Malty, tangy and crunchy rice flour pancakes!

Malty, tangy cheesy pancakes

Malty, tangy cheesy pancakes

I know, there is definitely a theme going on round here and it’s not just vinegar! It’s snacking! I always end up coming up with these at 11.25pm when I have nothing naughty to munch on in the house!

So these are super tasty and very simple. I would have preferred to use Halumi cheese, but I only had cheddar! But it still hit the spot!

OK, for wheat-free rice flour pancakes:

1 cup of rice flour

3 eggs

1/2 cup of milk

2 tbsp. Sarson’s Malt Vinegar

1 pinch of sea salt

1 tbsp. vegetable oil.

50g Halumi cheese

4 thinly sliced gherkins

1 thikly sliced tomato

1 sprig of corriander

OK, so in a bowl mix the egg, the vinegar and the milk until smooth, then add salt then slowly add the flour until if mixes into a smooth batter consistency.

Heat the oil in a frying pan, spoon half a ladel into a smoking pan and cook for 2 minutes either side, lift and set aside, then repeat until mixture is used.

On a separate plate, take one pancake, place sliced gherkins and tomatoes and then layer Halumi cheese, blast in the mircowave for 1m (if you like your veg less crunchy, you can grill under a preheated grill for 7ms.) Then sprinkle some freshly torn corriander on top and place another pancake to sandwich it and hey presto!

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About The Cooking and Life Goddess

Writer, creative cook, and novice Paleo in training! Join me as I create and learn on my Cooking, Paleo and Writing journey :)

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  1. Lipsmacking Recipes – all recipe links | - April 20, 2014

    […] Malty, tangy and crunchy rice flour pancakes! […]


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