Rice Flour and Yogurt Pancakes

Title:
Rice Flour and Yogurt Pancakes

Yield:
26 Servings

Categories:
Pancakes




Ingredients:





   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.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip