Rice Flour and Yogurt Pancakes

• 23 cup rice brown flour
• 13 cup cornstarch
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1 pinch salt
• 1 large eggs
• 2 tablespoons vegetable oil
• 1/2 cup yogurt, plain low fat
• 1/2 cup milk low fat

1. Sift rice flour, cornstarch, sugar, baking powder and salt into a large bowl.
2. mix egg with oil and yogurt; stir in milk.
3. Pour liquid ingredients over dry ingredients and mix until just blended.
4. Heat a non-stick skillet over medium heat.
5. Pour batter by tablespoonfuls into the dry pan.
6. Cook pancakes until golden brown on both sides, 2 minutes or less.
7. Stack on warm plates.
8. Serve with butter and preserves, or honey.
9. Makes 26 pancakes, 2 3/4 inches in diameter.
10. NOTE: If making pancakes for 1 or 2, reserve the remainder of the dry and liquid ingredients separately and combine just before cooking.
11. If refrigerated, the flour mixture will keep for weeks, the liquid mixture for 3 days.

rice brown flour, cornstarch, sugar, baking powder, salt, eggs, vegetable oil, yogurt, milk

Taken from recipeland.com/recipe/v/rice-flour-yogurt-pancakes-31094 (may not work)