Gluten Free Pancakes
1/2 cup rice flour
1/4 cup chestnut flour
1/4 cup corn flour (not corn starch!)
1 tsp sugar
1 pack of gluten free baking powder
1 cup milk
Mix the dry ingredients together in a bowl. Beat the egg and milk together in the mixing cup (saves dishwashing ;-) ) and then add to the dry ingredients. Stir until most of the lumps are out.
On a hot skillet ladle out the pancakes. This is the step that differs from other flour pancakes, normally they form little bubbles that stay open when the pancake is ready to be flipped, these guys you have to check not to scorch the bottom because they don't do the same thing.
Serve on Sunday morning maple syrup and a side of bacon. Yum :-)