Griddle Cakes (Gluten Free) #1

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3 c Water
3 c Brown rice flour

Original recipe makes 4 Servings



Date: Mon, 19 Feb 1996 07:43:23 -0800 From: Gerald Edgerton 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 G Internet, G Internet.

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