| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bread |
4 |
Servings |
INGREDIENTS
| 3 |
c |
Brown rice flour |
| 3 |
c |
Water |
INSTRUCTIONS
Date: Mon, 19 Feb 1996 07:43:23 -0800 From: Gerald Edgerton
<jerrye@wizard.com> Mix all ingredients. Let rest for 6-8 hours to
ferment. (Cover bowl and leave on counter.) Using a small non-stick
frying pan, ladle about 1/4 cup of batter into the pan, and thinly
spread. Bubbles will form immediately. Do not turn until the cake has
dried out a little. Loosen gently and turn to cook on other side. The
first side takes about 1 1/2 minutes, the other side about 1 minute at
medium temperature. Serve with a bean mixture spooned over them, or
use like a crepe. HELPFUL HINTS: May be made without allowing to
ferment. Follow the above directions, omitting the time for
fermentation. Stir batter often while lad;ing, it tends to separate.
Griddle cakes freeze well. Cook these, then stack, wrap, and freeze.
May be made several at a time on a griddle, like pancakes. Griddle
cakes are very difficult for beginners to make. With a little practice
they will turn out. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST
SERVER ALLOW TO SIT 8 HOURS TO FERMENT From the MasterCook recipe
list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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