The best delicious Rice Flour And Yogurt Pancakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Rice Flour And Yogurt Pancakes recipe today!
Hello my friends, this Rice Flour And Yogurt Pancakes recipe will not disappoint, I promise! Made with simple ingredients, our Rice Flour And Yogurt Pancakes is amazingly delicious, and addictive, everyone will be asking for more Rice Flour And Yogurt Pancakes.
What Makes This Rice Flour And Yogurt Pancakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Rice Flour And Yogurt Pancakes.
Ready to make this Rice Flour And Yogurt Pancakes Recipe? Let’s do it!
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2/3 c Brown rice flour 1 lg Egg
1/3 c Cornstarch 2 tb Vegetable oil
1 tb Sugar 1/2 c Plain low-fat yogurt
1 ts Baking powder 1/2 c Low-fat milk
pn Salt
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.
Yields
26 servings
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