Rice Pancakes

Name: Rice Pancakes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4-6 serving(s)
Ingredients: 1 1/2 cups cooked rice; 2 cups yogurt or 2 cups soured milk; 2 cups flour; 1/2 teaspoon salt; 2 medium eggs; 1 teaspoon baking soda

(2)

Recipe by mumof9

These are yummy and frugal. Whenever we make rice for dinner we make a HUGE pot and use the leftovers for breakfast. This recipe comes from hillbillyhousewife.com and I am posting it for the January TOTM.

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READY IN: 20mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₂

cups cooked rice
2

2 cups yogurt or 2 cups soured milk
2

cups flour
¹⁄₂

teaspoon salt
2

medium eggs
1

teaspoon baking soda

DIRECTIONS

Use a fork to mash the rice a little or you can blend it a little with the milk but you want some graininess to give 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.
If you use yogurt the batter may be very thick, you can add a little water to the batter to thin it out for frying.
Fry in a hot skillet or griddle, turn them when they are brown on the bottom. Try to keep them small. They are so tender that frying big ones is a little tricky.
Serve with syrup and butter.

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