Rice Flour & Yogurt Pancakes

Directions

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

mix egg with oil and yogurt; stir in milk. Pour liquid ingredients over dry ingredients and mix until just blended.

Heat a non-stick skillet over medium heat.

Pour batter by tablespoonfuls into the dry pan.

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

Stack on warm plates. Serve with butter and preserves, or honey.

Makes 26 pancakes, 2 ¾ inches in diameter.

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

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