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Had a craving for pancakes this morning and was too lazy to go through my cookbooks, gf or otherwise.  I don't keep mixes in the house, but I do keep gf flours.  I came up with the following on a whim...and either my memory is really going bad or they really tasted like non-gf pancakes. If this recipe is actually in one of the cookbooks, I don't know about it. I haven't made pancakes in many years.

Mix dry ingredients in a large bowl.
1 cup rice four
1/2 cup tapioca flour
1/4 cup corn starch
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon xanthan gum

Add 2 large eggs and stir till egg is mostly absorbed.
Add 1 cup of milk (I use Lactaid fat free) and stir again.
Add a little less than 1 cup water, and only add the rest if needed.
Be careful stirring. Don't beat. You need to get past the gelatenous, sticky stage, but you shouldn't overmix pancake batter. It should still have some lumps. Consistency should be alittle thick, but liquidy enough to pour. 

Melt butter in frying pan or on griddle. Scoop (I use a soup ladle) batter on to pan. When the top side starts to have bubbles or holes around the edges, flip pancakes. Makes 10 four inch pancakes. 

I'm going to freeze the remaining pancakes and defrost them in microwave when I want them. And next time, I'm going to toss in blueberries. If you have a waffle maker and you add the full cup of water and stir out the lumps, I'd bet these would taste great as waffles.

Just a thought. When I added the eggs and milk, but not the water, the batter had the look and consistency of biscuit dough. When I get a chance, I'm going to try making up a batch and see how that comes out. Lin

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