Rice Pancakes
Comments: Serve these pancakes hot, along with maple syrup or ice cream.
IngredientsPreparation
  • 2 cups [500 mL] boiled drained white rice
  • 2 cups [500 mL] milk
  • 2 egg yolks, beaten
  • 2 cups [280 g] sifted flour
  • 2 teaspoons [10 mL] baking powder
  • 1/2 teaspoon [2.5 mL] salt
  • 2 egg whites, beaten until stiff
  • Butter, shortening or oil
  • Pour milk over boiled rice.
  • Stir in beaten egg yolks and already sifted together flour, baking powder and salt; fold in well beaten egg whites.
  • Preheat a frypan; melt in 1 tablespoon [15 ml] butter, shortening or oil.
  • Pour in a little rice dough at a time.
  • Brown pancakes on both sides.
  • Serve.