(Image from the Internet)

Ingredients:
 
1/2 cup milk
2 eggs*
1 1/2 tablespoons butter, melted
1 tablespoon baking powder
1 cup rice flour (or substitute corn, chickpea, or tapioca flour)**
Extra butter for frying pancakes
 
Directions:

In the bowl of a food processor, whirl all of the liquid ingredients and slowly add the baking powder and flour to make the batter. Keep mixing until you have a smooth, lump free batter.

Heat griddle pan or large frying pan to medium.

Drop a teaspoon of butter on it and when the butter sizzles start pouring on the batter to about 2-inches in diameter.

When bubbles start to come to the top of the pancake, turn them and continue to cook until golden brown.

Place on a plate in a warm oven to keep warm while you make the others.

*For a lighter pancake, separate the eggs and beat the whites stiffly.

**You can substitute rice or potato flour in some recipes. Chickpea flour also makes an excellent savory pancake.