| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy | Ceideburg 2, Pancakes | 26 | Servings | |
INGREDIENTS
| 2/3 | c | Brown rice flour |
| 1/3 | c | Cornstarch |
| 1 | T | Sugar |
| 1 | t | Baking powder |
| pn | Salt | |
| 1 | Egg | |
| 2 | T | Vegetable oil |
| 1/2 | c | Plain low-fat yogurt |
| 1/2 | c | Low-fat milk |
INSTRUCTIONS
1 Sift rice flour, cornstarch, sugar, baking powder and salt into a large bowl.mix egg with oil and yogurt; stir in milk. Pour liquid ingredients over dry ingredients and mix until just blended. Heat a non-stick skillet over medium heat. Pour batter by tablespoonfuls into the dry pan. Cook pancakes until golden brown on both sides, 2 minutes or less. Stack on warm plates. Serve with butter and preserves, or honey. Makes 26 pancakes, 2 3/4 inches in diameter. NOTE: If making pancakes for 1 or 2, reserve the remainder of the dry and liquid ingredients separately and combine just before cooking. If refrigerated, the flour mixture will keep for weeks, the liquid mixture for 3 days. PER 2 PANCAKES: 75 calories, 2 g protein, 11 g carbohydrate, 3 g fat (1 g saturated), 18 mg cholesterol, 62 mg sodium, 0 g fiber. From an article in the San Francisco Chronicle by Jacquline Mallorca, Posted by Stephen Ceideberg; May 6 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 40
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 7.6mg
Sodium: 30.2mg
Potassium: 32.6mg
Carbohydrates: 5.7g
Fiber: <1g
Sugar: 1.1g
Protein: <1g