EggMilk

Rice Panckaes

June 28, 2017
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
  1. In small bowl, beat egg white till stiff but not dry.
  2. In another bowl, beat egg yolk and add remaining ingredients.
  3. 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)