The New York Times posted a great recipe for a B Recipe: Yogurt-Rice Flour Pancakes
Yogurt-Rice Flour Pancakes
MAKES 16 THREE-INCH PANCAKES
A gluten-free batter makes exceptionally good pancakes, and cooking them on an ungreased nonstick griddle or skillet ensures a fine surface texture. The recipe can be doubled easily.
FLOUR MIXTURE
1/2 cup (2 1/2 ounces) brown rice flour
1 teaspoon sugar
Pinch of kosher salt
1/2 teaspoon baking soda
LIQUID INGREDIENTS
1 large egg
1 tablespoon canola oil
1/2 cup plain European-style dairy or nondairy yogurt (not the extra-thick Greek variety)
Combine the dry ingredients in a bowl and whisk to blend evenly. In a separate bowl, beat the egg lightly, add the canola oil and yogurt, and stir until smooth. Heat a heavy nonstick griddle or large skillet over medium-low heat, but do not grease it. Pour the liquid ingredients over the flour mixture and combine quickly with a silicone spatula. The batter will look thick and puffy. Drop heaping tablespoonfuls of the batter onto the griddle, spacing the pancakes an inch apart and flattening them slightly with the back of the spoon. Cook (in batches if necessary) until golden on both sides, 2 minutes or less. Stack on heated plates.
Source: Common Ground Magazine - commongroundmag.com
