Ingredients
- 160 g rice flour
- 80 g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 360 ml milk
- 45 g melted butter
- 90 ml Quebec maple syrup
Method
- Whisk rice flour, wheat flour, baking powder, and salt.
- Beat eggs with milk, melted butter, and maple syrup.
- Stir wet ingredients into the flours until smooth, then rest the batter for 10 minutes.
- Cook quarter-cup portions on a greased griddle until set and lightly browned on both sides.
Conversion and rationale
Original sweetener (classic version): 2 tbsp granulated sugar
Conversion used: Replace the sugar with 90 ml maple syrup and reduce the milk by 1 tbsp; the rice flour remains crisp at the edges.
Why Quebec maple syrup: Maple adds moisture and a gentle toasted flavor to the mild rice batter, making the local sweetener the defining flavor.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →