Gluten-Free Cream Cheese Pancakes

Ingredients

• 1 cup white rice flour
• 1/2 cup cornstarch
• 1/2 cup sweet rice flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon xanthan gum
• 2 large eggs
• 1 cup milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 ounces cream cheese, cut into 1/2 teaspoon size pieces OR 1/2 cup ricotta cheese

Directions

1. Whisk the white rice flour, cornstarch, sweet rice flour, granulated sugar, baking powder, salt, and xanthan gum in a medium bowl. Add the eggs, milk, vegetable oil, and vanilla extract, then whisk again until the batter is smooth.
2. Coat a flat griddle pan with a light film of oil and warm it over medium-high heat. Ladle about 1/4 cup of batter onto the hot griddle; it should make a little sizzle as it lands. Scatter a few bits of cheese over each pancake, or add small 1/2 teaspoon dots of ricotta.
3. Cook the pancakes for approximately 3 minutes. Turn them when bubbles cover the tops and start bursting, and the surface looks nearly dry. After flipping, cook for another 1-1 1/2 minutes.