Let me know if you find this poster in a Burger King near you! Shot on location in Miami with Liza Jernow.

Yes, yes, I’m still on a Bali kick. The ubiquity of gluten-free food there made me very happy. Almost as much as coming home with new gluten-free recipes!

On our first morning in Penestanan, a village just outside of the town of Ubud, Rebecca and I wandered down our rice field path to discover a sweet little spot called Yellow Flower Café. We went back a couple of days later after yoga and tried both a sweet and savory Balinese rice pancake for breakfast. One of the three young Balinese women who were both cooking and serving was happy to share their pancake recipes with us. (Savory to come!) Of course she couldn’t tell me any measurements but I played around until I got this:

Balinese Rice Pancake

Ingredients:
1 ripe banana
2 large or 3 small eggs
1/2 c + 2T white rice flour
pinch of salt
1 1/2 c water
coconut oil* (melted, for pan)

*The Yellow Flower Café uses coconut oil to cook this pancake. It tastes rich and tropical and if you have it in your home I’d recommend using it. Using butter is delicious as well and will definitely do in a pinch.

Process:
Combine the water, eggs, rice flour, and salt in a blender. Blend on medium speed for about 15 seconds, until the batter is smooth. You want a liquidy, crepe-like batter. Let rest for 30 minutes.

[I let mine rest at room temperature but a lot of crepe recipes direct you to let the batter rest in the fridge for anywhere from 1 hour to overnight. The resting time aids in the hydration of the flour and the refrigeration, of course, is for safety in longer resting periods. I’m going to experiment in the weeks to come but for now I found that even just 30 minutes yielded pancakes with fewer air bubbles than those made with just-blended batter. This also means pancakes that flip easily and hold together while you do so.]

Put an 8-inch nonstick pan over medium heat and brush with a little melted coconut oil. You only want to lightly coat the pan. Pour about 1/4 cup of batter into the center of the pan, swirling it around so it covers the bottom evenly and thinly, like a crepe. Pour back any excess. Cook until the batter dries out a bit and sets, about 45 seconds to 1 minute. Loosen the pancake, flip it and cook for another 30 seconds. (I had success using a heatproof rubber spatula to lift it, pick it up with my fingers, and flip it. You can also try a regular pancake turner.) The pancakes should still feel soft and be lightly browned if you want to make them they way Rebecca and I had them at Yellow Flower Café. I tried making a few a bit crisper with a longer cooking time and liked them too.

Top with sliced banana or strawberry, shredded or flaked coconut and palm sugar syrup (the latter is what makes them so don’t sub if you can help it!)

Palm Sugar Syrup

Ingredients:
1 c palm sugar*
1/3 c water

Process:
Heat sugar and water over medium heat until dissolved (stir as needed to help it along) and beginning to bubble. Remove from heat and let cool.

*If your palm sugar was solid as a rock like mine, just grate it on a regular box grater.

Prop Styling by Pam Morris and food styling by Liza Jernow.