3 cups cooked rice
2 eggs, beaten well
3 tablespoons flour
1/2 cup milk
1 teaspoon salt
Blend beaten eggs into cooled, cooked rice; add flour and milk.
Drop by spoonsful onto hot griddle, pressing with pancake turner into desired size and thickness.
Cook until brown on both sides.
Serve with butter and syrup as hot cakes or as a side dish.