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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Active time: 25 min Start to finish: 30 min Ingredients:
1 cup cold unsalted cooked rice |
1 cup small-curd cottage cheese |
4 large eggs |
1/3 cup whole-wheat flour |
2 tablespoons sugar |
1/4 teaspoon salt |
1/4 teaspoon cinnamon |
5 tablespoons unsalted butter, melted |
accompaniment: maple syrup |
Directions:
1. Stir together rice, cottage cheese, eggs, flour, sugar, salt, cinnamon, and 3 tablespoons butter in a bowl. Let stand 5 minutes.
2. Lightly coat a 12-inch nonstick skillet with some of remaining butter and heat over moderately high heat until hot but not smoking. Working in batches of 3 or 4, pour a scant 1/4 cup batter per pancake into skillet and sauté, turning over once, until pancakes are golden brown but still slightly soft, 4 to 5 minutes per batch, adding more butter as needed.
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