Surnoli Coconut Rice Pancakes Recipes

SURNOLI (COCONUT-RICE PANCAKES)

Steps:

• Rinse the rice several times in warm water until the water runs almost clear, and soak for an hour. Drain the rice. In a blender, combine all ingredients except the salt and ghee, butter and honey with 1 cup water, and mix on high speed. If you need to, add a splash more water, just enough to help the ingredients catch the blade and produce a thick, smooth batter. Scrape batter into a bowl, cover loosely with plastic wrap and leave at room temperature to ferment overnight, or about 8 hours.
• Add salt, and give the batter a gentle stir. Add a little water, if needed. It should be thicker than pancake batter but somewhat airy from the fermentation. Heat a nonstick pan over medium heat. When it's hot, add a half teaspoon of ghee, followed by about 2 ounces surnoli batter. Immediately tilt the pan around to encourage the batter to spread a little, into a small, thick circle. Cover the pan with a lid, and let the surnoli cook gently without flipping it. When the top is pocked all over with holes and cooked through, and the bottom is a golden brown, about 3 to 4 minutes, transfer to a plate and serve with some butter or ghee, and honey. Repeat with remaining batter.

RICE PANCAKES

Steps:

• Combine the rice, milk, rice flour, sugar, applesauce, baking powder, and oil together in a bowl; blend with an electric hand mixer for 2 minutes.
• Grease a large skillet or griddle and place over medium heat. Pour 1/4 cup of the batter onto the griddle; cook until the underside is golden brown. Flip and cook until the other side is also golden brown, 2 to 3 minutes per side.

COCONUT RICE PANCAKES (VIBIBI)

Steps:

• Begin by dissolving the yeast in 1/2 cup of warm water. Add a pinch of sugar and set aside, until the yeast mixture foams.
• Blend the rice flour and the Coconut milk first.
• Then add the yeast and Cardamom and blend again.
• Now, cover in a warm place to let it rise for a few hours.
• When the batter has doubled in size, add the sugar and mix well. Leave it again for about an hour or two in a warm place to rise.
• Heat up your small frying pan and add a drop oil. Spread it around the pan.
• When hot, pour some of the batter into the pan and spread to form a circle, just like the way you would when making pancakes and cover.
• Keep checking it and when golden brown on the bottom, flip it carefully.
• Repeat the process, adding more oil when necessary.
• Enjoy with a Cup of Chai (Tea).

RICE FLOUR PANCAKES SACCHIMOTO-STYLE

Steps:

• Beat eggs, coconut milk, 1 1/2 coconut oil, baking powder, and sea salt together in a bowl until smooth. Gradually stir rice flour into the egg mixture until completely incorporated into a batter.
• Refrigerate batter for at least 1 hour.
• Melt enough coconut oil in a skillet over medium heat to coat cooking surface completely. Spoon batter into hot skillet to make 4-inch rounds. Cook pancakes until bubbles form on the top, 2 to 3 minutes. Flip cakes and continue cooking until golden on the bottom, about 2 minutes more.