Rolled Pancakes and Dipping Sauces


Rice Flour Pancakes

  • 2 oz / 60 g fine rice flour
  • 1½ oz / 40 g self-raising flour
  • pinch of salt
  • 2 egg whites
  • 7 fl oz / 200 ml water


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 pancake looks dry, then turn it over with a spatula, and cook the other side. Stack up the pancakes as you cook them, separated by sheets of greaseproof paper, on a plate over a pan of hot water, and cover with a clean, folded tea-towel until required.