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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