It’s the weekend.
It’s time to make a difference with the ordinary working days by starting the day with something special.
Some dear friends across the Channel have made us taste excellent Korean pancakes. Staying within the range “pancake”, here is my recipe of pancake with rice and chestnuts flour.
It will be noted that it is gluten free and a vegetarian version can be adapted.
For a dozen beautiful pancakes:
- Three tablespoons of rice flour
- Three tablespoons of chestnut flour
- Half teaspoon of baking powder
- A tablespoon of sugar / honey / agave syrup
- An egg or almond puree
- Some cow or vegetable milk
Mix together in a bowl.
I like it when the dough consistency is a little mushy, but Xim prefer a “crepe” consistency.
Cook on the stove over low heat.
To eat nature or accompanied by good things: fruit, honey, jams, spreads hazelnut …
And a beautiful weekend begins…
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