Rice Flour and Yogurt Pancakes
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Rice Flour and Yogurt Pancakes recipe
Ingredients
| ⅔ | cup |
rice
brown flour |
|
| ⅓ | cup |
cornstarch
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | pinch |
salt
|
* |
| 1 | large |
eggs
|
|
| 2 | tablespoons |
vegetable oil
|
|
| ½ | cup |
yogurt, plain
low fat |
|
| ½ | cup |
milk
low fat |
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.
