Wheat-free Rice Flour and Yogurt Pancakes

Description
Recipe makes seven to eight pancakes, four to five inches in diameter.

Ingredients

 * ⅔ cup brown rice flour
 * ⅓ cup cornstarch
 * 1 tablespoon sugar
 * 1 teaspoon baking powder
 * pinch salt
 * 1 large egg
 * 2 tablespoon vegetable oil
 * ½ cup plain low-fat yogurt
 * ½ cup low-fat milk

Directions

 * 1) Sift rice flour, cornstarch, sugar, baking powder and salt into a large bowl.
 * 2) Mix egg with oil and yogurt; stir in milk.
 * 3) Pour liquid ingredients over dry ingredients and mix until just blended.
 * 4) Heat a non-stick skillet over medium heat.
 * 5) Pour batter by tablespoonfuls into the dry pan.
 * 6) Cook pancakes until golden brown on both sides, 2 minutes or less.
 * 7) Stack on warm plates.
 * 8) Serve with butter and preserves, syrup or honey.