·         2 cups Gluten Free Pantry Brown Rice Pancake and Waffle Mix

·         1/4 cup softened margarine

·         2 Tbs. sugar

·         2/3 cup milk

·         1/4 cup raspberry jam

·         Glaze

·         2/3 cup powdered sugar

·         1 Tbs. warm water

·         1/4 tsp. gluten free vanilla

 

Combine all glaze ingredients and mix until smooth.

 

Preheat oven to 450°. Line a cookie sheet with parchment paper. Combine pancake mix, margarine, and sugar. Mix until crumbly. Stir in milk and blend until combined. Drop by rounded tablespoonfuls onto cookie sheet. Place 2 inches apart. With back of teaspoon, make a shallow well in center of each. Fill with jam. Bake 10 minutes. Let cool. Drizzle with glaze.

 

Makes 12.