Ingredients
2 large eggs
1/3 cup Brown Rice Flour Mix*
1/2 cup whole milk
1/4 teaspoon pure vanilla extract
Pinch nutmeg
3 tablespoons unsalted butter
2 tablespoons confectioners' sugar
Juice of half a lemon
Method
Sources
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French carbon steel crepe pan — seasons naturally, perfect heat
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
5-ply bonded stainless — searing, fond development, deglazing
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French carbon steel crepe pan — seasons naturally, perfect heat
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
5-ply bonded stainless — searing, fond development, deglazing
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Preheat oven to 425°F and position rack in center of oven. 2. Lightly whisk eggs in a medium sized mixing bowl. Add brown rice flour mix, milk, vanilla, and nutmeg; mix until well blended. 3. Melt the butter in a 12-inch skillet with an oven-proof handle over medium high heat. When butter is very hot, but not brown, add pancake batter. Bake in the oven for 18 to 20 minutes until the pancake has puffed up, the edges are billowing and it is golden brown. 4. Remove skillet from of the oven and sprinkle the pancake with the sugar. Return it to the oven for 1 to 2 minutes more. Sprinkle with the lemon juice and serve with jam or preserves. To make the Brown Rice Flour mix: (Makes 3 cups)
2 cups extra finely ground brown rice flour (Authentic Foods works best or King Arthur brands second work best)
2/3 cup potato starch (not potato flour)
1/3 cup tapioca flour (also called tapioca starch)