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Wheat-free Rice Flour and Yogurt Pancakes

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Description Edit

Recipe makes seven to eight pancakes, four to five inches in diameter.

Ingredients Edit

Directions Edit

  1. Sift rice flour, cornstarch, sugar, baking powder and salt into a large bowl.
  2. Mix egg with oil and yogurt; stir in milk.
  3. Pour liquid ingredients over dry ingredients and mix until just blended.
  4. Heat a non-stick skillet over medium heat.
  5. Pour batter by tablespoonfuls into the dry pan.
  6. Cook pancakes until golden brown on both sides, 2 minutes or less.
  7. Stack on warm plates.
  8. Serve with butter and preserves, syrup or honey.

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