Breakfast and Brunch Recipes
Cornmeal and Rice Pancakes
Ingredients
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon granulated sugar
- 1 1/2 cups cooked white rice*
- 2 cups buttermilk
- 2 eggs, separated
- 2 tablespoons unsalted butter, melted
Instructions
- Sift together cornmeal, flour, salt, baking soda and sugar.
- Mix together rice, buttermilk, egg yolks, and butter. Stir the mixture into the dry ingredients. Combine only lightly, leaving a few lumps.
- Beat the egg whites until they form soft peaks. Fold the egg whites into the batter.
- Smear a griddle with oil, and heat it until a few drops of water sprinkled onto it sizzle and dance. Spoon the batter onto the griddle about 4 inches in diameter. Flip the pancakes when air bubbles form on their surfaces. When browned lightly on both sides, the pancakes are done.
Notes
* Variation: Use cooked brown rice.