Rice pancakes

Yield: 4 Servings

Measure Ingredient
1 Egg; separated
¾ cup Flour
1½ teaspoon Baking powder
1 cup Cooked rice
1 cup Milk
2 tablespoons Oil
¼ teaspoon Cinnamon
¼ teaspoon 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, .

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