Rice Flour Pancakes: Breakfast-Brunch
12 oz Cake flour
4 oz Rice flour
2 oz Sugar
2 teaspoons Salt
2 teaspoons Baking powder
2 teaspoons Baking soda
2 lb Buttermilk
4 oz Melted butter
1 tablespoon Vanilla extract
Sift cake flour, rice flour, sugar, salt, baking powder, and baking soda together in a bowl.
Mix eggs, buttermilk, melted butter, and vanilla extract together and pour into the dry ingredients. Whisk just until they all combine. There should be some lumps in the mix.
Heat a griddle to 375-degrees or heat a skillet/frying pan over medium heat. Pour a ladle full of mix onto the hot surface; should be about four inches in diameter.
Wait for the topside of the pancakes to bubble, then flip over. Wait for the underside of the pancake to brown, take off the heat and serve immediately. Dust with confectioners' sugar and serve with maple syrup.