Rice Pancakes

Hillbilly housewife website

Measure 1 1 / 2 cups cooked cold rice into a big bowl.

Use a fork or potato masher to mash the rice for a minute or two.

This is a tiny bit of a nuisance , but it is what gives 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 until it makes a light and creamy batter.

If you want to use yogurt as your milk product , the batter may be very thick , depending on the thickness of your yogurt.

Water may be added , to thin the batter.

Use your best judgment if the batter seems very thick to you.

Fry these in a hot skillet or griddle , turning them whenever they are brown on the bottom.

Use about 1 / 4 cup batter per pancake , to keep them small and manageable.

They are so tender , that frying big ones is a little tricky , so keep them on the smallish side.

cooked white rice, buttermilk, white flour, salt, eggs, baking soda