Subj : Rice Pancakes To : All From : Ben Collver Date : Wed May 15 2024 12:15:49 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Rice Pancakes Categories: Pancakes Yield: 18 Pancakes 1/2 c Rice; heaping * 1 1/2 c Milk 3 tb Butter; diced 3 Eggs; 1 whole egg + 2 whites 1 pn Salt Sugar (powdered or -granulated); for serving * Note: I used Arborio rice because it's what I had; anything you have handy should work as well. These are thinner and eggier than modern American pancakes. The rice adds an interesting taste and texture: they turn out like rice pudding in crêpe form. Cook rice according to instructions; drain and then cool completely in a covered container. Bring milk to a boil in a small saucepan. Turn off heat and add butter, stirring so that butter melts. Add milk mixture to rice and mix it well. (The original directs you to mix it until the "rice be so small you can hardly perceive it." I stirred and stirred but could still perceive the rice, so then I wondered if this suggested some mashing? I blitzed the mixture a few times with an immersion blender to break up the rice a bit, though you could skip this step.) With a hand mixer, stand mixer, or (if feeling in need of an arm workout) by hand, whisk two egg whites until frothy. Stir whole egg into rice mixture, then whites and a pinch of salt. Heat non-stick pan as you would for regular pancakes (medium heat). Pour small pancakes: I used a 1/4 c not quite filled. Be sure to scoop to the bottom of the bowl, as the rice sinks. Cook until large bubbles form throughout, about 3 minutes, then flip the pancake and let brown on the other side. Serve topped with sugar of your choice. Recipe by Marissa Nicosia Recipe FROM: MMMMM .