Beat the eggs in a mixing bowl; stir in the milk, vegetable oil and salt. Whisk in the rice flour until no dry lumps remain. Cover the bowl and let stand at room temperature for 1 hour or in the refrigerator overnight.
Heat a lightly-oiled frypan over medium-high heat. Drop batter by large spoonfuls onto the frypan and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter.
Not at all appealing - they were dry and dense. Not fluffy or flavoursome. I hadn't told my son that we were going gluten free and he too one bite and left the table. Not a winner for us. - 24 Jul 2011