Sweet & Savory Rice Pancakes with Befach
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Two textures, one batter: make fluffy sweet pancakes for brunch and crispy savory pancakes for tea‑time. Gluten‑free, fast, and pantry‑friendly.
Why Rice Pancakes?
Rice pancakes are naturally gluten‑free, easy on the budget, and endlessly adaptable. Whether you want a cardamom‑kissed sweet treat or a herby, chilli‑flecked savory snack, this base batter does both. For food entrepreneurs, they scale well, travel well, and can be packaged as mixes with the right compliance in India.
Base Ingredients
- 1 cup rice flour (or finely ground rice)
- 1/2 cup yogurt or plant yogurt (optional)
- 1 cup water (adjust for pourable batter)
- 1/2 tsp salt
- 1/4 tsp baking soda (optional)
- Oil or ghee for cooking
Sweet Add‑Ins
- 2 tbsp jaggery or sugar
- 1/2 tsp cardamom powder
- 2 tbsp grated coconut or chopped nuts
Savory Add‑Ins
- 2 tbsp finely chopped onions
- 1 green chilli, minced
- 2 tbsp cilantro, chopped
- 1/4 tsp cumin seeds
Method
- Whisk rice flour, salt, yogurt, and water into a smooth, pourable batter. Rest 10 minutes for hydration.
- Split batter. For Sweet, stir in jaggery, cardamom, coconut. For Savory, add onions, chilli, cilantro, cumin.
- Heat a heavy pan on medium. Brush with oil. Pour 1/4 cup batter, spread gently. Cook 1–2 minutes each side until golden.
- Serve sweet pancakes with honey or date syrup; savory with chutney or yogurt dip.
Nutrition & Substitutions
- Gluten‑free by default (confirm certified GF rice flour).
- Dairy‑free: use plant yogurt or skip yogurt.
- No refined sugar: use jaggery or date paste.
- Add protein: whisk in 1–2 tbsp roasted gram flour.
Make‑Ahead & Storage
- Batter keeps 24 hours chilled; whisk before use.
- Cooked pancakes keep 2 days refrigerated; reheat on a pan.
- For meal prep, par‑cook and finish to order for best texture.
Scaling Your Food Idea with Befach
Building a packaged rice‑pancake mix or sourcing premium rice flour? Befach helps you source quality ingredients, manage freight, and clear customs smoothly—so you can focus on taste and brand.
- Ingredient feasibility and supplier audits: Sourcing
- Freight planning, cold‑chain, and INCO terms: Logistics
- Customs duty, label review, FSSAI clearances: Clearance
- Talk to an expert: Contact Befach
Food Compliance: Quick Pointers (India)
If selling mixes or importing specialty ingredients, check packaging, labeling, and safety norms. Start here:
- FSSAI (food safety & labeling): https://fssai.gov.in/
- APEDA (exports of agri/processed foods): https://www.apeda.gov.in/
Need help mapping HS codes, import conditions, or shelf‑life testing? Speak to Befach.
FAQ
Can I ferment the batter?
Yes. Add 2 tbsp cooked rice, blend with water, and ferment 6–8 hours for a tangy, dosa‑like flavor.
Which pan is best?
A well‑seasoned cast‑iron or thick non‑stick skillet gives the crispiest edges. Keep heat medium to medium‑high.