Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, potato ‘oyaki’ rice flour pancakes. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Browse For Yummy & Hassle-Free Pancake Recipes From Kraft®. Place shredded Potatoes, Salt and Rice Flour in a large bowl, add water and mix to make it the right pancake batter texture. Do not add too much water.
Potato ‘Oyaki’ Rice Flour Pancakes is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Potato ‘Oyaki’ Rice Flour Pancakes is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook potato ‘oyaki’ rice flour pancakes using 5 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Potato ‘Oyaki’ Rice Flour Pancakes:
- Take 2 Medium Size Potatoes *peeled and shredded
- Prepare 1/4 teaspoon Salt
- Prepare 1/2 cup Rice Flour *OR 1/4 cup Rice Flour & 1/4 cup Glutinous Rice Flour
- Take 3-4 tablespoons Water *depends on the moisture of the potatoes
- Prepare Canola Oil OR Vegetable Oil
Some other recipes grate uncooked potatoes and use potato. Rice flour replaces wheat in this tasty pancake batter. Beat the eggs in a mixing bowl; stir in the milk, vegetable oil, and salt. Potato 'Oyaki' Rice Flour Pancakes instructions.
Steps to make Potato ‘Oyaki’ Rice Flour Pancakes:
- Place shredded Potatoes, Salt and Rice Flour in a large bowl, add water and mix to make it the right pancake batter texture. Do not add too much water.
- Heat 2 tablespoons of Oil in a frying pan over a medium to high heat, pour the desired amount of potato mixture and cook both sides, then cook further about 2 to 3 minutes on each side until golden brown. Add more oil if needed.
- Transfer the potato pancakes onto a plate covered with paper towel to soak up excess oil. Serve hot with your favourite sauce.
Place shredded Potatoes, Salt and Rice Flour in a large bowl, add water and mix to make it the right pancake batter texture. Do not add too much water. Beat the eggs in a mixing bowl; stir in the milk, vegetable oil, and salt. Whisk in the rice flour until no dry lumps remain. Added rice flour and soaked for half day to aid better digestion.
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