Rice Flour And Yogurt Pancakes Recipe

Rice Flour And Yogurt Pancakes Recipe

Yield: 26 servings
Recipe by luhu.jp

Ingredients:
2/3 cup: Brown rice flour,
1 large: Egg,
1/3 cup: Cornstarch,
2 tbsp: Vegetable oil,
1 tbsp: Sugar,
1/2 cup: Plain low-fat yogurt,
1 tsp: Baking powder,
1/2 cup: Low-fat milk,
pn Salt,

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.


Source from luhu.jp