Fluffy Rice Flour Pancakes

1In a mixing bowl, combine the rice flour (1 cup), sugar (2 tablespoons), baking powder (1 teaspoon), and salt (¼ teaspoon). Whisk together until well mixed.

2In another bowl, beat the egg (1 large) and then add the milk (1 cup) and vanilla extract (½ teaspoon). Mix until combined.

3Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.

4Let the batter rest for about 10 minutes to allow the rice flour (1 cup) to hydrate and the baking powder (1 teaspoon) to activate.

5Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil to coat the surface.

6Once the skillet is hot, pour about 1/4 cup of batter for each pancake onto the skillet.

7Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes.

8Flip the pancake and cook for an additional 1-2 minutes until golden brown and cooked through.

9Repeat with the remaining batter, adding more butter or oil to the skillet as needed.