Janine's Recipes

Untested recipe

• 1 cup sweet rice flour
• 2 tablespoons sugar
• 2 tablespoons tapioca starch
• 1/2 cup pumpkin puree
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter

1. In a mixing bowl, combine the sweet rice flour, sugar, tapioca starch, baking powder, and salt. Whisk together until well combined.
2. In a separate bowl, whisk together pumpkin puree, milk, egg, and butter until smooth.
3. Combine the two bowls and mix well. Allow the batter to rest for about 5 minutes.
4. Heat a non-stick skillet or griddle over medium heat. Add a small amount of vegetable oil and spread it evenly to coat the surface.
5. Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes.
6. Flip the pancakes using a spatula and cook for an additional 1-2 minutes, or until golden brown and cooked through.