1Sift the hotcake mix and rice flour into a bowl.

2In a separate bowl, combine the powdered brown sugar, Manuka honey, and water, mixing well.

3Add the dry ingredients from 1. to the wet ingredients in 2. and mix thoroughly with a whisk.

4Heat the salad oil in a frying pan, pour in one ladleful of the batter, spreading it thinly.

5Once bubbles form on the surface, flip the pancake over and cook for about 40 seconds, then gently roll it up using a spatula.
Serve the pancake on a plate and drizzle with Manuka honey to your liking (amount not included in the above).

[Tips]
Mixing hotcake mix with rice flour will result in a chewy texture.
To make it easier to flip the batter, add oil each time you cook pancake.
If the batter is too thick it will be difficult to spread it thinly. If such a case, add some more water to thin it out and ensure a smooth consistency.