Rice Flour and Yogurt Pancakes

1. 1

   Sift rice flour, cornstarch, sugar, baking powder and salt into a large bowl.

2. 2

   mix egg with oil and yogurt; stir in milk.

3. 3

   Pour liquid ingredients over dry ingredients and mix until just blended.

4. 4

   Heat a non-stick skillet over medium heat.

5. 5

   Pour batter by tablespoonfuls into the dry pan.

6. 6

   Cook pancakes until golden brown on both sides, 2 minutes or less.

7. 7

   Stack on warm plates.

8. 8

   Serve with butter and preserves, or honey.

9. 9

   Makes 26 pancakes, 2 3/4 inches in diameter.

10. 10

    NOTE: If making pancakes for 1 or 2, reserve the remainder of the dry and liquid ingredients separately and combine just before cooking.

11. 11

    If refrigerated, the flour mixture will keep for weeks, the liquid mixture for 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.