| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
|
Pancakes, Ceideburg 2 |
26 |
Servings |
INGREDIENTS
| 2/3 |
c |
Brown rice flour |
| 1/3 |
c |
Cornstarch |
| 1 |
tb |
Sugar |
| 1 |
ts |
Baking powder |
|
pn |
Salt |
| 1 |
lg |
Egg |
| 2 |
tb |
Vegetable oil |
| 1/2 |
c |
Plain low-fat yogurt |
| 1/2 |
c |
Low-fat milk |
INSTRUCTIONS
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,
5/5/93.
Posted by Stephen Ceideberg; May 6 1993.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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