½ Cup All Purpose Flour
½ Cup Brown Rice Flour
1 Tbsp. Sugar
2 tsp. Baking Powder
½ tsp. Salt
1 Egg-Large
¾ Cup Milk
¼ Cup Canola Oil
Preheat griddle to 350°.
Prepare the pancake batter by sifting together the two flours, sugar, salt and baking powder into a bowl large enough to accompany the other ingredients. In a separate bowl whisk together the egg, milk, and oil. Add the liquid to the dry ingredients and mix with a rubber scraper until barely smooth. If batter is too thick, add a little more milk or water as needed. Don’t make the batter too thin or the pancakes will spread out too much when put on the griddle. The batter will continually get thicker the longer it sits, so adjust with a tablespoon of water or milk until it spreads properly on the griddle.
Prepare the pancakes by spraying the hot griddle with vegetable spray. Add about ¼ cup of the batter for each pancake. Let pancakes set up until golden on one side before carefully flipping. Cook on the other side until golden. Great served with fresh fruit and whipped cream. Enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com
