Rice flour & yogurt pancakes
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Rice flour & yogurt pancakes
  Rice    Yogurt    Pancakes  
Last updated 6/12/2012 1:20:21 AM. Recipe ID 52056. Report a problem with this recipe.
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      Title: Rice flour & yogurt pancakes
 Categories: Pancakes, Ceideburg 2
      Yield: 26 Servings
    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,
  Posted by Stephen Ceideberg; May 6 1993.

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Recipe ID 52056 (Apr 03, 2005)

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