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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 26 |
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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 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.
| Ingredients:
2/3 Cup(s) Brown rice flour
1/3 Cup(s) Cornstarch
1 Tablespoon(s) Apricot Halves (16 oz)
1 Teaspoon(s) Whole egg
1 large Quick cooking rolled oats
2 Tablespoon(s) Crisp Rice Cereal, crushed
1/2 Cup(s) Plain low-fat yogurt
1/2 Cup(s) Low-fat milk |
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