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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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 and I am posting it for the January TOTM. Ingredients:
1 1/2 cups cooked rice |
2 cups buttermilk or 2 cups yogurt or 2 cups soured milk |
2 cups flour |
1/2 teaspoon salt |
2 medium eggs |
1 teaspoon baking soda |
Directions:
1. 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.
2. After the rice has been mashed a little, then add the rest of the ingredients.
3. Use a whisk to stir everything up.
4. 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.
5. 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.
6. Serve with syrup and butter.
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