Recipe - Rice Flour And Yogurt Pancakes

2/3 cup Brown rice flour
1/3 cup Cornstarch
1 tablespoon Sugar
1 teaspoon Baking powder
pn Salt
1 lg Egg
2 tablespoon Vegetable oil
One half cup Plain lowfat yogurt
One half cup Lowfat 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 nonstick 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 Three fourths 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