How to cook
Crack the eggs into a bowl, pour the milk, pour a packet of vanilla sugar and add a pinch of salt. Beat the mixture with a wire whisk for a few minutes.
Add the rice flour in portions. Adjust the thickness of the mixture and if the eggs are bigger, you will need more flour.
The pancake mix should have a thin consistency. Grease the bottom of a non-stick pan with butter.
Scoop a ladleful of the mixture and pour it into the pan. When the edges of the pancake are browned and separated, shake the pan and flip the pancake over to cook the other side.
Enjoy! The gluten-free rice pancakes are ready.