Rice Pancakes (Mont Pyar Tha Let) Recipe

Rice flour: A fine flour made from ground rice, essential for the unique texture of these pancakes.

Coconut milk: Adds a rich, creamy flavor and helps to keep the pancakes moist.

Water: Used to adjust the consistency of the batter.

Sugar: Adds a touch of sweetness to the pancakes.

Salt: Enhances the overall flavor of the pancakes.

Baking powder: Helps the pancakes rise and become fluffy.

Egg: Binds the ingredients together and adds richness.

Oil: Used for frying the pancakes to a golden brown.

When making rice pancakes, ensure that the batter is smooth and lump-free by whisking it thoroughly. This will help the pancakes cook evenly and achieve a better texture. Additionally, let the batter rest for about 10 minutes before cooking to allow the rice flour to fully hydrate, resulting in a more cohesive and tender pancake.

• rice flour - Substitute with all-purpose flour: All-purpose flour can be used as a substitute, though the texture will be slightly different and less chewy.

• coconut milk - Substitute with almond milk: Almond milk provides a similar consistency and a mild flavor that complements the other ingredients.

• water - Substitute with milk: Milk can add a richer flavor and a creamier texture to the pancakes.

• sugar - Substitute with honey: Honey can be used to add sweetness with a slightly different flavor profile.

• salt - Substitute with soy sauce: Soy sauce can add a unique umami flavor, though it will change the overall taste slightly.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to achieve a similar leavening effect.

• egg - Substitute with flaxseed meal and water: Mix 1 tablespoon flaxseed meal with 3 tablespoon water to create a vegan egg substitute.

• oil - Substitute with butter: Butter can be used for frying to add a richer flavor to the pancakes.

• Allow the rice pancakes to cool completely before storing. This prevents condensation, which can make them soggy.
• Place a sheet of parchment paper between each pancake to prevent them from sticking together.
• Store the pancakes in an airtight container or a resealable plastic bag. Ensure you remove as much air as possible to maintain freshness.
• For short-term storage, keep the container in the refrigerator. They will stay fresh for up to 3 days.
• For longer storage, place the container in the freezer. Rice pancakes can be frozen for up to 2 months.
• When ready to eat, reheat refrigerated pancakes in a non-stick pan over medium heat for a few minutes on each side until warmed through.
• For frozen pancakes, thaw them in the refrigerator overnight or use the defrost setting on your microwave. Then, reheat in a non-stick pan as mentioned above.
• Optionally, you can reheat pancakes in a toaster oven or conventional oven at 350°F (175°C) for about 5-7 minutes, or until they are heated through and slightly crispy.

• Stovetop Method:

  • Heat a non-stick pan over medium heat.
  • Add a small amount of oil or butter to the pan.
  • Place the rice pancakes in the pan and cook for about 1-2 minutes on each side until they are warmed through and slightly crispy.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Place the rice pancakes on a baking sheet in a single layer.
  • Cover them with aluminum foil to prevent drying out.
  • Bake for about 10 minutes or until heated through.

• Microwave Method:

  • Place the rice pancakes on a microwave-safe plate.
  • Cover them with a damp paper towel to retain moisture.
  • Microwave on medium power for 30-60 seconds, checking halfway through to ensure they are evenly heated.

• Toaster Method:

  • Place the rice pancakes in a toaster or toaster oven.
  • Toast on a low setting until they are warmed through and slightly crispy on the edges.

• Mixing bowl: Use this to combine the rice flour, coconut milk, water, sugar, salt, and baking powder.

• Whisk: Essential for blending the ingredients until smooth and for incorporating the egg into the batter.

• Non-stick pan: Ideal for cooking the pancakes without them sticking to the surface.

• Spatula: Handy for flipping the pancakes once bubbles form and the edges start to lift.

• Measuring cups: Necessary for accurately measuring the rice flour, coconut milk, and water.

• Measuring spoons: Useful for measuring the sugar, salt, and baking powder.

• Ladle: Helps in pouring a small amount of batter into the pan to form thin pancakes.

• Oil brush: Convenient for adding a little oil to the pan before cooking each pancake.

Prepare ingredients ahead: Measure and mix rice flour, coconut milk, and other dry ingredients the night before.

Use a blender: Blend the batter for a smoother consistency and quicker preparation.

Preheat the pan: Ensure the non-stick pan is hot before adding the batter to speed up cooking.

Batch cooking: Cook multiple pancakes at once if your pan is large enough.

Minimal flipping: Wait until bubbles form and edges lift before flipping to avoid multiple flips.