RCI-BR.008.0179.001
Rice Bran Buttermilk Pancakes
This recipe came from an estate sale. I obtained it when I purchased the family collection from the McGowan Estate in Sherman, Texas in 1991.
Prep90 min
Cook120 min
Total210 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- ¾ cup
- 1 tablespoon
- 1 teaspoon
- ½ teaspoon
- 1¼ cups
- egg whites beaten3 unit
- 1 unit
- 1 unit
Method
1
Combine rice flour, rice bran, sugar, baking powder, and baking soda in a large mixing bowl, whisking together until dry ingredients are evenly distributed.
2
Pour buttermilk into the dry ingredient mixture and stir until just combined; do not overmix, as some lumps should remain for tender pancakes.
3
Gently fold the beaten egg whites into the batter using a spatula in 2-3 additions until barely incorporated; preserve the airy texture from the beaten whites.
4
Heat a griddle or non-stick skillet over medium-high heat and lightly coat with vegetable cooking spray.
2 minutes
5
Pour ¼ cup batter onto the hot griddle for each pancake, spacing them 2 inches apart to allow for spreading.
1 minutes
6
Cook for 2-3 minutes until bubbles form on the surface and edges appear set, then flip each pancake carefully.
3 minutes
7
Cook the second side for 1-2 minutes until golden brown, then transfer to a serving plate.
2 minutes
8
Repeat with remaining batter, re-spraying the griddle between batches as needed to prevent sticking.
10 minutes
9
Serve pancakes warm topped with fresh fruit.