Recipe By :
Serving Size : 26 Preparation Time :0:00
Categories : Pancakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 c Brown rice flour
1/3 c Cornstarch
1 tb Sugar
1 t Baking powder
pn Salt
1 lg Egg
2 tb Vegetable oil
1/2 c Plain low-fat yogurt
1/2 c 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, 2 3/4 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.
