Rolled Pancakes and Dipping Sauces

Preparation info

  • Makes


    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About


Rice Flour Pancakes

  • 2 oz / 60 g fine rice flour
  • oz / 40


Sift the flours and salt together into a bowl. Beat in the egg whites, and gradually add the water until you have a smooth batter of pouring consistency. Cover and leave to stand for about 1 hour. Heat a well-seasoned pan, and wipe it with an oiled pad of kitchen paper. When hot, pour on a very thin layer of batter, swirling the pan around to get an even coating. Cook until the surface of the p