This recipe comes to us from Mary Brack.
Make Betty Hagmans gluten-free flour mix:
2 cups white rice flour
2/3 cup potato starch flour
1/3 cup tapioca flour
¼ teaspoon baking soda
½ teaspoon baking powder
1/6 teaspoon salt
1 teaspoon sugar
Mix together and set aside.
Measure 1 tablespoon vinegar and add milk to equal one cup. Separate white and yolk of 1 egg and add white to the vinegar/milk mixture and whisk.
Melt 2 tablespoons butter and add separated egg yolk and mix.
Mix both liquids together and pour on top of the dry mixture. Whisk together. Pour batter into heated, heavy pan coated with a small amount of light olive oil. Cook until bubbles break up through pancake; flip, cook until other side slightly browns. Eat topped with maple syrup.