Procedure
1) In a bowl, mix the rice flour with the baking powder and the sugar. Add the yoghurt, eggs and mix everything together with a balloon whisk into a smooth batter. Set aside for about 15 minutes.
2) Heat a pancake pan, then add some clarified butter and wait for it to melt a little. When the butter starts foaming, spoon the pancake batter into the pan (circa 8cm in diameter for each pancake), then gently fry the pancakes on both sides (about 3 minutes on each side). Leave a sufficient space between the pancakes as they’ll expand a little bit whilst they’re frying.
3) Spread some jam onto the pancakes and serve immediately. Enjoy!
