This recipe comes to us from Lin Goldkrantz.

Mix dry ingredients in a large bowl:
1 cup rice four
½ cup tapioca flour
¼ cup corn starch
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon xanthan gum

Add 2 large eggs and stir until egg is mostly absorbed. Add 1 cup of milk and stir again. Add a little less than 1 cup water, and only add the rest if needed. Be careful stirring. Dont beat. You need to get past the gelatinous, sticky stage, but you shouldnt over mix pancake batter. It should still have some lumps. Consistency should be a little thick, but liquid enough to pour.

Melt butter in frying pan or on griddle. Scoop batter onto pan. When the top side starts to have bubbles or holes around the edges, flip pancakes.

Makes 10 four inch pancakes.

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