Rice Flour Pancakes

• 60 grams Rice flour
• 35 grams Sugar
• 1/2 tsp Baking powder
• 1/2 tsp Kabocha powder
• 60 ml Soy milk
• 1 Vanilla essence

1. Measure all ingredients.
2. Whisk together all ingredients in a bowl.
3. Add soy milk in small batches and mix until thick and creamy, just like usual pancake batter.
4. Add vanilla essence and mix thoroughly.
5. Spread oil in a frying pan and heat.
6. Move your pan onto a damp cloth for a moment and let it cool down slightly.
7. Wipe away excess oil with a paper towel.
8. Heat the frying pan again over low heat and pour the batter into a circle.
9. Cover the pan with a lid.
10. When the surface of the batter is bubbly and starts to dry, flip the pancake over to brown the other side.
11. It's the best when freshly cooked, but if you want to save it for later, wrap it up in plastic wrap, and microwave briefly right before serving.

flour, sugar, baking powder, powder, milk, vanilla

Taken from cookpad.com/us/recipes/156809-rice-flour-pancakes (may not work)