Roseanne’s Fabulous Buttermilk Pancakes That Just Happen To Be Gluten-Free

1 cup rice flour
1/2 cup cornstarch
1/4 cup tapioca flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
2 eggs
2 cups buttermilk
1/4 cup butter, melted (margarine works but butter is better)

short instructions (from one email):
mix and drop onto hot griddle
flip the pancakes when bubbles appear

long instructions (from a different email):
Mix dry ingredients thoroughly. Add remaining ingredients and stir lightly to just moisten dry ingredients.  Mixture will be thick and lumpy.  Drop by tablespoonfuls onto lightly greased griddle; spread with back of spoon.  Turn cakes when top is bubbly and bottom side is golden.  Makes 24 4-inch pancakes.

Breakfast, Gluten Free, Misc