Rice Pancakes

2-3/4 cup rice flour
1 tbsp. active dry yeast
1/2 - 1 cup warm water
1 cup sugar
1/4 tsp. ground cardamom
1/4 cup coconut milk (canned)
Vegetable oil

In a bowl, dissolve yeast in 1/2 cup warm water. Add pinch of sugar. Set aside in a warm place for 5 minutes or until mixture foams. If yeast does not start to foam after about 5 minutes, throw mixture out and try again with new yeast.

In another bowl, combine flour sugar and cardamom. Add coconut milk and yeast mixture. Stir until smooth. Cover bowl with a towel (not terry cloth). Set aside in a warm place for 1 hour or until mixture nearly doubles in size.

Heat 1 tbsp. oil in skillet on medium heat. Pour 1/2 cup of batter into pan. Cover and cook until golden brown on bottom. Turn pancake over with a spatula. Cover and cook until golden brown. Repeat with remaining batter, adding more oil as necessary.