Categories: Pancakes, Ceideburg 2 
      Yield: 26 servings 
  
    2/3 c  Brown rice flour 
    1/3 c  Cornstarch 
      1 tb Sugar 
      1 ts Baking powder 
        pn Salt 
      1 lg Egg 
      2 tb Vegetable oil 
    1/2 c  Plain low-fat yogurt 
    1/2 c  Low-fat milk 
  
  Sift rice flour, cornstarch, sugar, baking powder and salt into a 
  large bowl.mix egg with oil and yogurt; stir in milk.  Pour liquid 
  ingredients over dry ingredients and mix until just blended. 
   
  Heat a non-stick skillet over medium heat.  Pour batter by 
  tablespoonfuls into the dry pan.  Cook pancakes until golden brown on 
  both sides, 2 minutes or less.  Stack on warm plates.  Serve with 
  butter and preserves, or honey. 
   
  Makes 26 pancakes, 2 3/4 inches in diameter. 
   
  NOTE:  If making pancakes for 1 or 2, reserve the remainder of the 
  dry and liquid ingredients separately and combine just before 
  cooking.  If refrigerated, the flour mixture will keep for weeks, the 
  liquid mixture for 3 days. 
   
  PER 2 PANCAKES:  75 calories, 2 g protein, 11 g carbohydrate, 3 g fat 
  (1 g saturated), 18 mg cholesterol, 62 mg sodium, 0 g fiber. 
   
  From an article in the San Francisco Chronicle by Jacquline Mallorca, 
  5/5/93. 
   
  Posted by Stephen Ceideberg; May 6 1993.