Rating: 4 stars
56 Ratings
  • 5 star values: 24
  • 4 star values: 20
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 1

These pancakes are light and very yummy!

Recipe Summary

prep:
5 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 15 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat the eggs in a mixing bowl; stir in the milk, vegetable oil, and salt. Whisk in the rice flour until no dry lumps remain. Cover the bowl and let stand at room temperature for 1 hour or in the refrigerator overnight.

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  • Heat a lightly-oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter.

Nutrition Facts

487 calories; protein 16.1g; carbohydrates 66.7g; fat 16.6g; cholesterol 283.9mg; sodium 711.4mg. Full Nutrition
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