Rice flour & yogurt pancakes

Yield: 26 Servings

Measure Ingredient
⅔ cup Brown rice flour
⅓ cup Cornstarch
1 tablespoon Sugar
1 teaspoon Baking powder
\N pinch Salt
1 large Egg
2 tablespoons Vegetable oil
½ cup Plain low-fat yogurt
½ cup Low-fat milk

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, 2¾ 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.

PER 2 PANCAKES: 75 calories, 2 g protein, 11 g carbohydrate, 3 g fat (1 g saturated), 18 mg cholesterol, 62 mg sodium, 0 g fiber.

From an article in the San Francisco Chronicle by Jacquline Mallorca, 5/5/93.

Posted by Stephen Ceideberg; May 6 1993.

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