Ingredients
1 1/2 cup am brown rice flour
1/2 cup am potato flakes
1 tbsp non-alum baking powder
1 tsp sea salt (optional)
3 tbsp am unrefined vegetable oil
2 cup water or soymilk
2 eggs (optional)
Directions
Mix dry and liquid ingredients separately; then combine and stir
well. Pour small amounts of batter onto a hot, non-stick griddle and
bake. Serve with syrup or gravy.
NOTE: this recipe does not work well for waffles. The addition of
eggs gives them more the consistency of wheat flour pancakes.
Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold
Reprinted by permission of Arrowhead Mills, Inc. Electronic format
courtesy of: Karen Mintzias
Servings: 1 recipe
Potato Rice Pancakes Recipe brought to you by Recipe Ideas
Categories: Breakfast; Cake; Pancake; Rice
The History of Recipes
It is quite feasible to track the history of written cooking instructions far back into ancient history, at least as far back into recorded history as the early Egyptians, and maybe further still. Having said that, sadly, these early records were just very simple hieroglyphic recipes for meal preparation.
Fascinatingly, the oldest recipe in existence, according to Professor Solomon Katz, are some clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. Progressing into The time of the romans 25BC a roman called Apicius created a few scripts detailing recipes enjoyed by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. Aspicius recounts how the Romans made use of many spices and herbs, including many that are still in use today such as bay, fennel and asafoetida. As our culinary historical trip moves to more modern times we find two recipe books which appeared in the 14th Century - one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the indian curry that appears on menues today, but instead recipes for the types of food cooked for the rich and wealthy people of that time. In the 15th century, people returning from the crusades brought us a variety of foods and herbs from Arab cooking, such as coriander, parsley, and basil. The introduction of these new herbs and spices created an eruption in recipe books, some of which are kept safe in private libraries. Over the next few centuries, the families of Europe competed to serve up the most exotic meals, and as a consequence, cooks and their recipes were greatly in demand. Even so, it wasn`t until the 19th century that cookery and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, testing, and recording popular recipes of the day. By the arrival of the twentieth century, cookbooks were highly popular mostly as a result of more people being able to read, more free time and being a little richer. The introduction of television gave us TV cooks and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Potato Rice Pancakes recipe.
