Rice Flour and Yogurt Pancakes - rice brown flour

Method

• 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.