4 eggs 1-1/4 to 1-1/2 c. milk 1 tsp. vanilla 1 c. rice flour 1/4 c. potato starch 2 Tbsp. tapioca starch 1/2 tsp. xanthan 1/4 c. sugar 1/2 tsp. salt
What to do:
1. In small mixing bowl beat eggs with wire whip; add milk and vanilla. 2. In medium mixing bowl mix rice flour, starches, xanthan, sugar, and salt; add to milk mixture. Beat with wire whip until smooth. 3. Pour 2 to 3 tablespoons on non-stick hot griddle or greased skillet; spread with ball of spoon to make thin, round pancakes. 4. Cook 1 to 2 minutes, turning when brown on bottom side. Serve warm with butter, jam or syrup; roll up and sprinkle with powdered sugar, if desired.
FRENCH PANCAKES: Serve warm with butter, sour cream, and fresh fruit or jam, jelly, or syrup. Roll up and sprinkle with powdered sugar.
* Courtesy of: Gluten Intolerance Group Visit www.gluten.org to learn more about gluten intolerance.
