Gluten-free Pancakes in Japan
3/4 cup milk
2 tbsp. apple vinegar
1/2 cup brown rice flour
1/2 cup white rice flour
1 tbsp. almond powder (almond flour)
2 tbsp. white sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 tbsp. melted butter
Combine milk and vinegar in a large bowl and let it sit until it thickens slightly and the milk turns sour.
Combine your dry ingredients (brown rice flour, white rice flour, almond powder, sugar, baking powder and salt) in a medium bowl. Whisk together until ingredients are
Heat a non-stick pan to medium heat (or use your favorite cast iron pan with a little butter or oil as needed).
Add your egg and melted butter to the vinegar-thickened milk and whisk together. Gradually add your combined dry ingredients to the wet (egg, butter, milk, vinegar) and gently fold together.
Using a 1/4 cup measure for each pancake, pour up to 3 pancakes in your pan at a time. When the pancake gets bubbles on the top, after about 30 seconds, turn them over. When the second side is brown, remove from the pan and repeat.