Sausage and Rice Pancakes With Country Gravy

This unique recipe from the USA Rice Federation

• Ready In: 45 mins
• Serves: 4

Ingredients

• Gravy

• 1  tablespoon  sausage drippings
• 1  tablespoon all-purpose flour
• 2⁄3 cup milk
• 2  ounces bulk pork sausage, cooked,crumbled
•  salt and pepper, to taste

• Pancakes

• 2  tablespoons butter or 2  tablespoons margarine
• 1⁄4 cup all-purpose flour, plus
• 2  tablespoons all-purpose flour
• 1 1⁄3 cups milk
• 1  large egg, beaten
• 1  cup cooked rice, cooled
• 6  ounces bulk pork sausage, cooked,crumbled

Directions

1. For the gravy, heat the drippings in medium saucepan over medium heat; stir in flour until smooth; cook 4 minutes; gradually stir in milk; cook, stirring, until mixture thickens; stir in sausage, salt and pepper; keep warm.
2. For the pancakes, melt the butter in large saucepan over medium heat; stir in flour until smooth; cook 5 minutes; gradually stir in milk; cook, stirring, until mixture thickens; Whisk in eggs; remove from heat; stir in rice and sausage; use 3 tablespoons batter for each pancake and cook in greased medium skillet over medium heat until golden brown.
3. Serve pancakes with gravy.