Rice flour and yogurt pancakes
26 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Brown rice flour |
| ⅓ | cup | Cornstarch |
| 1 | tablespoon | Sugar |
| 1 | teaspoon | Baking powder |
| pinch | Salt | |
| 1 | large | Egg |
| 2 | tablespoons | Vegetable oil |
| ½ | cup | Plain low-fat yogurt |
| ½ | cup | Low-fat milk |
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, 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.