Ingredients

• 2 tablespoons unsalted butter
• 2 large eggs
• 1/2 cup rice flour
• 1/2 cup unenriched rice milk
• 1/8 teaspoon salt

Preparation

1. Preheat oven to 400º F.
2. Place butter in a 10-inch ovenproof skillet or glass pie plate. Place in oven for 3 to 5 minutes or until butter melts.
3. In a medium mixing bowl use a wire whisk or rotary beater to beat eggs until combined. Add rice flour, rice milk and salt. Beat until smooth.
4. Remove skillet or pie plate from oven. Immediately pour batter into the hot pan. Bake for 25 to 30 minutes until pancake is puffed and well browned.
5. Transfer to a serving plate and cut into 4 portions. Add toppings of choice. Serve warm.

Helpful hints

• Ensure pancake is well browned in step #4. Otherwise pancake will not be done on the inside.
• Suggested fruit toppings include blueberries, sliced strawberries, raspberries, sliced peaches or applesauce. For additional toppings sprinkle with powdered sugar or top with whipped cream or syrup.
• This pancake is gluten-free.