Sift together twice:
225 ml rice flour
60 ml regular white flour
2.5 ml salt
In a separate bowl, mix:
4 large eggs
5 ml cooking oil
450 ml fresh water
Pour this mixture into the dry ingredients and blend to form a batter. Mix thoroughly to get all the lumps out.
Cover and set aside in a cool place for an hour.
Heat a non-stick frying pan and drizzle or spray a little cooking oil on it. Pour in a little batter and quickly swirl in around to make a thin pancake. You don’t have to flip it to cook the other side and it should not brown. Take it out of the pan when it looks like it has set. Repeat till all batter is used.