Curd pancakes with whole grain rice flour and yogurt

Category: Dishes from cereals and flour products
Curd pancakes with whole grain rice flour and yogurt

Ingredients

Wheat flour, premium 250 grams
Whole grain rice flour 200 grams
Homemade curdled milk (kefir, yogurt) 500 ml
Cottage cheese 0% fat 400 gr.
Fresh chicken eggs 4 things.
Vegetable oil 50 ml.
Salt ½ tsp taste
White sugar 3-4 tbsp. l. taste
Drinking soda (tea) 1 tsp

Cooking method

  • Mix all the liquid ingredients in a bowl: curdled milk, cottage cheese, eggs, vegetable oil. Add salt and sugar to them. Break the mass until smooth, until smooth.
  • Mix wheat, rice flour, baking soda separately in a bowl, stir with a spoon.
  • Combine dry and wet ingredients, stir well with a whisk or mixer until smooth.
  • The dough will turn out to be liquid, viscous.
  • Preheat a frying pan, pour a drop of vegetable oil, and put a tablespoon of batter on it. Bake the pancakes on both sides until golden brown and the inside of the dough is tender.
  • Curd pancakes with whole grain rice flour and yogurt Curd pancakes with whole grain rice flour and yogurt
  • The dough contains a lot of cottage cheese and rice flour, very soft. Therefore, you do not need to lay out a lot of dough in the pan, in a tablespoon, gently turn them over with a spatula and with a fork, supporting the pancakes on both sides.
  • And I recommend frying the pancakes in a not very hot pan, otherwise they "tan" very quickly.
  • Put the finished pancakes on a dish.
  • Curd pancakes with whole grain rice flour and yogurt
  • And we serve to the table. I served with maple syrup - it turned out very tasty. The pancakes are baked and porous inside.
  • Curd pancakes with whole grain rice flour and yogurt
  • Curd pancakes with whole grain rice flour and yogurt

The dish is designed for

a lot, for family and children))

Cooking program:

handles

Note

Bon appetit, everyone!

More thick pancakes with rice flour

Curd pancakes with whole grain rice flour and yogurtThick pancakes with rice flour, curdled milk
(Admin)

MariS
I haven't fried pancakes with rice flour yet. And with cottage cheese too ... Have you lost a lot, Tanya? And the turrets are so lush and elegant!
Admin

Marina, to your health!
At the expense of "lost" I can't say, but the taste is very pleasant I did not understand the tastes of cottage cheese, but they were very lush in the pan
I liked it very much on rice flour, I bake it again and again, I like it
kristina1
Admin, Tatyanawhat pancakes ... three things for me pliz ..
Admin

Kristina, to your health!
Why three? Take the whole stack I got a lot of them, delicious, light
kristina1
Quote: Admin
Why three?
Tatiana, thank you ... but only three ... and the figure? I want to be slim damn ..
Admin

Well, well stop and then jump
In pancakes, curdled milk and rice flour (almost 50%), and are much easier to taste and eat than pure wheat
lady inna
Tatyana, well, handsome men are simple! After the frying pans are not much "deflated"? I will buy rice flour and will definitely try to cook it. Thank you!
Admin

These deflate but remain plump.
There is a lot of rice flour here, it is gluten-free, so you shouldn't expect "splendor".
Here, just, and wanted to bake with rice flour. It was tasty
Tanyush @ ka
Admin, Tanyusha thanks for the recipe, there is just rice flour, so I will definitely do it, I took it to the tabs
Admin

Tanyusha, to your health!
Tell me later how you like them. I wrote in detail about all the intricacies of dough and baking
Cvetaal
Tanya, thanks for the recipe! I cooked it yesterday

I tried it and froze it, I make preparations for the duration of my vacation)).

very tasty, tender and lush, just a little blown away.I didn't take a photo, there was no time, but I didn't take a picture of the freeze
Admin

Svetlanka, hello, thank you!
Yours will remember you while you are away - and they will remember and thank you for the pancakes

I have them with tea and coffee, instead of baking
Tanyush @ ka
Admin, OK

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