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Rice flour pancake | Okuzono's daily recipe [home cooking researcher official channel]'s recipe transcription

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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】

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Ingredients

silken tofu : 1/2 piece (175g)
卵 : 2個
(A) Sugar : 大さじ1
(A) salt : 小さじ1/4
(A) baking powder : 小さじ1
(A) Olive oil : 大さじ1
米粉 : 100g
オリーブオイル(焼く用) : 適量

Time required

15minutes

Procedure

1) Prepare the silken tofu 02:24
Drain the silken tofu and put it in a bowl.
Crush with a whisk.
2) make the dough 03:55
Crack an egg into 1 and mix.
Add (A) and mix.
Add rice flour and mix.
3) bake the dough 06:00
Add water (not listed) to a frying pan and heat to evaporate.
Drizzle olive oil (for baking).
Put the dough in and make 3 circles with a diameter of 8 cm.
Cover with a lid and steam over medium to low heat for about 3 minutes.
Turn it over, cover with a lid, and steam for about 3 minutes over medium to slightly low heat.
Remove to a plate.
Bake the rest in the same way to finish.

Point

・The rice flour used is high quality rice flour.
・You can also use silken tofu, but silken tofu mixes easily with the batter and gives a better finish.
・You don't have to add salt if you are concerned about salt content.
・During step 3, put water (not listed) in a frying pan and heat it until it evaporates.
・During step 3, stick your chopsticks into the dough and if the raw dough doesn't stick to it, it's an indication of the end of baking.
・The amount is equivalent to 6 pancakes with a diameter of 8 cm.
・You can add butter and maple syrup if you like.
・It can be refrigerated for 2-3 days.
・If frozen, reheat in the microwave.