4 eggs
1 tsp. baking powder
3 tbsp. sugar
1/4 c. water
1/2 tsp. salt
1 1/2 c. white rice flour
2 c. sour cream or yogurt

Blend all ingredients until there are no lumps. Drop batter by spoon onto lightly greased griddle until 1 side bubbles. Flip pancakes and bake until golden brown. Can be covered and chilled overnight.

Makes 30 to 40 pancakes.