1 Egg; separated
3/4 c Flour
1 1/2 ts Baking powder
1 c Cooked rice
1 c Milk
2 tb Oil
1/4 ts Cinnamon
1/4 ts Salt
Mix egg yolk and oil with milk. In another bowl, beat egg white until
stiff. Stir dry ingredients into milk mixture. Stir in rice, then fold in
beaten egg white. Cook in skillet in small amount of oil, turning only
once. Makes 12-14 pancakes. HINT: leftover pancakes can be served as a
snack. Just spread with jam, peanut butter or honey, roll up and eat.
FROM “HAVE A RICE DAY!”, THE
ARKANSAS RICE DEPOT, 1014 MAIN,
LITTLE ROCK, AR 72202
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
4 Servings