Rice Pancakes

1-1/2 cups leftover Cooked Rice, white or brown
2 cups buttermilk or yogurt or soy yogurt or Sour Soy
2 cups white or whole wheat flour or half each
1/2 teaspoon salt
2 medium eggs
1 teaspoon baking soda

These are the most tender and delicious pancakes I have ever eaten. If you are looking for a good company breakfast, this one is it. First get out your favorite big bowl. Measure a cup and a half of cooked cold rice into the bowl. I usually use rice leftover from the night before. Actually you can use rice up to a week old, with good results, but rice older than a week is too old to eat.

Use a fork or a potato masher to mash the rice for a minute or two. This is a tiny bit of a nuisance, but it is what gives the pancakes their special texture. After the rice has been mashed a little, then add the rest of the ingredients. Use a whisk to stir everything up until it makes a light and creamy batter. If you use yogurt as your milk product, the batter may be very thick, depending on the thickness of your yogurt. Sometimes, I add water to the batter to thin it out enough for frying. Use your best judgment if the batter seems very thick to you.

Fry these in a hot skillet or griddle, turning them when they are brown on the bottom. I use 1/4 cup of batter for each pancake to keep them small, and manageable. They are so tender, that frying big ones is a little tricky, so keep them smallish to be on the safe side.

I like these best spread with apple butter, or applesauce. They are also quite good with Pancake Syrup and margarine. Usually I offer canned or fresh fruit, and frosty glasses of milk with these for breakfast.

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