This will be brief! When raising and feeding a family of ten, we stretched the protein with sauce and rice — a lot! Well, if you study food combinations, you learn that rice combines with several things to make a high-quality protein. Latin America lives on rice and beans, and so can we! This meant, however, that we often would have leftover rice. And we used up our leftovers!! Often, we would use the leftover rice the next morning in these pancakes, here at my son Amos’s request.
- 1 cup milk (I usually economized by using reconstituted dry milk in our cooking.)
- 1 cup cooked rice
- 2 eggs, separated
- 1 tablespoon melted butter
- 1/4 teaspoon salt
- 1 cup flour (I like to use half whole wheat flour, but if I am using brown rice, I let that be the whole grain)
Mix the milk, rice and salt in a large bowl. Beat the egg yolks and add them, then stir in the butter and flour. Beat the egg whites until stiff, and gently fold them in. Drop by large spoonfuls onto a moderately hot greased griddle. Turn with a spatula when the cakes are full of bubbles. Of course, I often would have to double this, and sometimes would cook extra rice just so that we could eat these the next day. From an old copy of Fanny Farmer’s Cookbbook.