Gluten-Free Tuesday: Pancakes Recipe

• 1 cup white rice flour
• 1/2 cup cornstarch
• 1/2 cup sweet rice flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon xanthan gum
• 2 large eggs
• 1 cup milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• Butter
• Maple Syrup (If you have a maple allergy, Lyle's Golden Syrup is a nice replacement.)

1. In a medium bowl, whisk together dry ingredients. In a small bowl, whisk together wet ingredients. Pour the wet ingredients over the dry ingredients and whisk until smooth.
2. Lightly oil a flat griddle pan. Heat griddle over medium-high heat. Pour batter, approximately 1/4 cup, onto griddle. Batter should "sizzle" when it hits the pan.
3. Cook for approximately 3 minutes. Flip pancakes when bubbles appear all over the surface of the pancake and begin to pop. The pancake should begin to look almost dry. Flip and cook another 1-1 1/2 minutes.
4. Serve with butter and syrup, if desired.

white rice flour, cornstarch, sweet rice flour, granulated sugar, baking powder, salt, xanthan gum, eggs, milk, vegetable oil, vanilla, butter, maple syrup

Taken from www.seriouseats.com/recipes/2010/07/gluten-free-pancake-recipe-breakfast-brunch.html (may not work)