Healthy Corn and Rice Pancakes with Peaches

Ingredients

egg: 2 Tbsp
salt: 1 pinch
milk: 600 ml
sugar: 30 g
corn flour: 140 g
rice flour: 140 g
oil: 30 ml
baking powder: 1 tsp
butter: 50 g
peeled and sliced peaches: 300 g (or canned peaches)

Metric Conversion

Stages of cooking

Prepare ingredients.
Sift and stir both types of flour. Break eggs into a small bowl, combine with salt and lightly beat. Heat the milk to a warm state, add sugar, 1-2 tablespoons of flour from the total volume, mix with a whisk.
Pour into the milk mixture of eggs and, adding 1-2 tablespoons of flour, knead the dough. Carefully break flour lumps with a whisk. The dough is quite liquid.
Add oil to the dough, stir until smooth and leave to rest for 30 minutes in a warm place. Before baking add baking powder to the dough, stir.
Preheat the pan on medium heat, before cooking pancake grease with a thin layer of oil. Pour the dough in a thin layer, turning the pan so that the dough spread evenly. Stir the dough every time, as the rice flour sinks to the bottom. Fry pancake on both sides until rosy color.
Put the finished pancakes on top of one another, greasing each small amount of butter.
On each pancake, on the edge, spread 1-2 tablespoons of peaches, distribute them in a strip. Press the side edges to the center, and then roll the pancake into a straw. Each tube is cut into two equal parts diagonally.

History of the Healthy Corn and Rice Pancakes with Peaches:

The Healthy Corn and Rice Pancakes with Peaches are a modern twist on traditional pancakes. Corn and rice flour used in the recipe make these pancakes gluten-free, and peaches add a sweet and juicy element to the dish. This recipe is perfect for those who are health-conscious and looking for delicious yet nutritious breakfast options.

Tips and Tricks for Healthy Corn and Rice Pancakes with Peaches Recipe:

Be sure to sift the flour before mixing it with other ingredients. Sifting helps to remove lumps and ensures a smooth batter.
Letting the batter rest before cooking allows the flour to hydrate and results in a more tender pancake.
While cooking, make sure to stir the batter occasionally, as rice flour has a tendency to sink to the bottom.
Use a non-stick pan to make it easier to flip the pancakes without them sticking.
If fresh peaches are out of season, canned peaches are a great substitute.

Tips for presenting the dish:

Stack the pancakes on a plate and arrange them in a neat circle.
Place thin peach slices on top of the pancakes, next to each other.
Garnish with fresh mint leaves to add a pop of color.
Drizzle some honey or maple syrup on top of the pancakes for added sweetness.
Serve with a cup of hot tea or coffee for a complete breakfast experience.

How did you like this article?