From: My Father's Daughter by Gwyneth Paltrow - Page 180

1 cup unbleached all-purpose flour
1 1/2 cups rice milk
pince salt
2 teaspoons toasted sesame oil
1 teaspoon vegetable oil

Whisk together the flour, milk, salt, and sesame oil. Heat a small nonstick skillet (I use a 6-inch skillet) over medium heat. Pour in the gegetable oil and use a peper towel to spread it evenly. Pour in 2 tablespoons of
batter and swirl the skillet to coat the bottom. Cook for about 30 seconds, or until browned on the bottom. Peel the pancake up from the skillet and flip it (it's fastest to losten the edges with a butter knife or rubber
spatule and then lift it up with your fingers).

Cook for about 30 seconds on the second side. The first one's usually a dud. That's okay. Continue the process until you run out of batter. you should end up with about a dozen pancakes.

Note: You can make these ahead and then quickly heat them up for a few seconds on each side in a hot, nonstick pan - much easier than trying to make them all last minute.

Prep time: 20 minutes
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