INGREDIENTS
- 1 medium Cass-Clay egg, separated
- 1 tablespoon Cass-Clay buttermilk
- 2 teaspoons flour
- Artificial sweetener to equal 1 teaspoon sugar
- 1/4 teaspoon baking powder
- 1/8 teaspoon soda
- Dash of cinnamon
- Dash of salt
- 1/2 cup cooked rice
- 1/4 teaspoon vanilla
INSTRUCTIONS
- In small bowl, beat egg white till stiff but not dry.
- In another bowl, beat egg yolk and add remaining ingredients.
- Fold in egg white and fry in a nonstick skillet (or a pan coated with cooking spray).
These pancakes are very tender and hard to turn if made too large. Fry on both sides till set or they appear done.
Makes 8 small cakes, 2 1/2 to 3 inches in size.
(Test note: Very unusual pancakes, but very good too. In testing, we used 1 packet of Equal for sweetener.)
** Elda Erbelie Lehr (KEM Electric Co-op)
