Copyright © 2002
by Amber Lee.
bean or rice flour blend
1 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
2 Tbsp oil
1/3 -1/2 cup milk
Batter should just thin enough to pour, but thick enough that the pancakes
hold the shape of a perfect circle. If the batter is too thin add
more gluten-free flour blend, if it is too thick add more milk.
Combine flour, sugar, baking powder, and salt.
eggs, oil, and milk to dry ingredients and mix just until smooth.
Spoon 2 tablespoons of batter onto a hot griddle for each pancake. When edges are dry and bubbles form in the center, turn pancakes once and finish cooking.
Makes 12 pancakes.