Gluten free pancakes. Don’t shame me for my frying pan, please. I use it for a pancakes and crepes only and don’t rub up the pan (which my mother-in-law had brought from Moldova, so that’s a family heirloom) until it shines, because the pancakes may stick on fat-free cast-iron skillet.
1/2 cup white rice flour
1/2 cup brown rice flour
2 tbsp sugar
2 tsp gluten free baking powder
1/2 tsp salt
1 cup of rice milk or cow milk
2 tsp oil
Mix rice flours, sugar, baking powder and salt in bowl. Beat in milk until mixture has a smooth consistency. Add the beaten egg and oil and mix until just blended. Let stay 20 minutes.
Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.