Rice Flour Pancakes

01Method

1. 1

   Crack the eggs into a large bowl and beat them well. Mix in the milk, vegetable oil, and salt, then gradually whisk in the rice flour until the batter is completely smooth. Cover and allow to rest at room temperature for 1 hour, or refrigerate overnight.

2. 2

   Warm a lightly greased griddle over medium-high heat. Spoon portions of batter onto the surface and cook until bubbles appear across the top and the edges look set. Flip each pancake and cook the other side until golden brown. Continue until all the batter is used.