- 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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