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Rice Flour & Yogurt Pancakes

	Category	Cake Recipes
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Ingredients And Procedures

2/3 c Brown rice flour

1/3 c Cornstarch

1 tb Sugar

1 ts 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.

Posted by Stephen Ceideberg; May 6 1993.

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<h1>Rice Flour & Yogurt Pancakes</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2/3 c Brown rice flour <P>1/3 c Cornstarch <P>1 tb Sugar <P>1 ts Baking powder <P>pn Salt 1 lg Egg <P>2 tb Vegetable oil <P>1/2 c Plain low-fat yogurt <P>1/2 c Low-fat milk <P>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. <P>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. <P>Posted by Stephen Ceideberg; May 6 1993. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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