Ingredients:
4 eggs
1 tsp. baking powder
3 tbsp. sugar
1/4 c. water
1/2 tsp. salt
1 1/2 c. white rice flour
2 c. sour cream or yogurt
Directions:
Blend all ingredients until there are no lumps. Drop batter by spoon onto lightly greased griddle until 1 side bubbles. Flip pancakes and bake until golden brown. Can be covered and chilled overnight. I am a Celiac (must eat gluten-free food) and these are wonderful! This recipe works well cut in half. My family likes it made with blueberry or strawberry yogurt. Yield: 30 to 40 pancakes.
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