Rice Flour And Yogurt Pancakes

Directions

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