“These are yummy and frugal. Whenever we make rice for dinner we make a HUGE pot and use the leftovers for breakfast. This recipe comes from hillbillyhousewife.com and I am posting it for the January TOTM.”
READY IN:
20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Use a fork to mash the rice a little or you can blend it a little with the milk but you want some graininess to give the pancakes their special texture.
  2. After the rice has been mashed a little, then add the rest of the ingredients.
  3. Use a whisk to stir everything up.
  4. If you use yogurt the batter may be very thick, you can add a little water to the batter to thin it out for frying.
  5. Fry in a hot skillet or griddle, turn them when they are brown on the bottom. Try to keep them small. They are so tender that frying big ones is a little tricky.
  6. Serve with syrup and butter.

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