Rice Flour Recipe

Combine dry ingredients

In a large mixing bowl, whisk together the 200 g rice flour, 50 g all-purpose flour (if using), 25 g granulated sugar, 1 tsp baking powder, and 1 tsp salt until evenly distributed and no lumps remain.

Mix wet ingredients

In a separate bowl or measuring jug, whisk together 250 ml milk, 1 large egg, 2 tbsp oil, and 1 tsp vanilla extract until smooth and homogenous.

Make batter

Pour the wet mixture into the dry ingredients. Stir gently with a spatula or whisk just until combined and no large pockets of dry flour remain. Do not overmix. Let the batter rest for 10 minutes to allow the rice flour to hydrate; this improves texture.

Preheat and grease pan

Heat a non-stick skillet or griddle over medium-low to medium heat. Add 1 tbsp butter or oil and swirl to coat the surface.

Cook pancakes (or crepes)

For pancakes: pour about 1/4 cup (60 ml) batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes, then flip and cook another 1–2 minutes until golden and cooked through. For thinner crepes: pour a thinner layer and spread, cooking 1–2 minutes per side.

Finish and serve

Transfer cooked items to a plate and keep warm while you cook remaining batter. Serve warm with desired toppings (butter, syrup, fruit, etc.).