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Rice Buttermilk Pancakes (Gluten Free)

1 cup rice flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
2 large eggs, well beaten
1/4 cup vegetable oil or melted butter

1. Sift together rice flour, baking powder, baking soda and salt. Combine buttermilk and eggs; add to flour mixture and beat just until blended.
2. Bake on lightly greased hot griddle. Cook until bubbles form. Turn and brown other side.

Makes about 12 dollar-size or 8 (4-inch) pancakes.

Recipe provided courtesy of the USA Rice Federation.