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Rice Flour And Yogurt Pancakes

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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)
----------------------------------------------
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


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