These tasty buttermilk pancakes are made
with rice flour, making them gluten-free.
Rice Buttermilk Pancakes
1 cup rice flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
2 large eggs, well beaten
1/4 cup vegetable oil or melted butter
Sift together rice flour, baking powder,
baking soda and salt. Combine buttermilk and eggs; add to flour
mixture and beat just until blended.
Bake on lightly greased hot griddle. Cook
until bubbles form. Turn and brown other side.
Makes about 12 dollar-size or 8 (4-inch)
pancakes.
Recipe provided courtesy of the USA Rice
Federation.
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