ESC: Crispy Vermicelli Cakes with the Works, pg. 24
This one was a real pain in my butt. It may be because I've never worked with nonglutinous rice flour before, or maybe I had too much moisture- whatever the reason it was a true test of patience and determination. The recipe struck me as a little odd- the ingredients making up the vermicelli cake mixture should have produced eight small (approx. 3in) pancake sized portions. I ended up with almost quadruple of that..? In the end that was a blessing. Even though I used a 3in ring mold, I still struggled with getting the mixture to hold it's form while browning in the skillet. I went through about six cakes before finally getting the knack of it. (See? Hidden blessing. I needed the practice..) I liked this dish because it was a fun departure from a classic egg and toast breakfast.
Tips & Tricks: Have extra flour on hand if necessary, or add the wet ingredients slowly until your mixture comes together.
Easy Substitutes: -
Pair With: Red Roasted Pork Belly
Make Again?: This was a really great gluten free recipe so I may re-visit when feeding my GF friends.