Ingredients:
- vegetable oil
- 1 cup cooked white rice
- 2 cups buttermilk
- 3 tablespoons melted butter
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
- 1/2 cup finely chopped pecans
- 4 eggs, separated, at room temperature
- 1/3 cup flour, sifted
- butter and syrup
Preparation:
Grease a heavy griddle or large skillet with a little vegetable oil. In a large bowl, stir together rice, buttermilk, melted butter, salt, vanilla, sugar and pecans. In mixing bowl with electric mixer, beat egg yolks at medium speed for about 4 minutes, until light lemon-color and thickened. Blend in the flour, then stir into rice mixture. In another bowl, beat egg whites until they hold stiff peaks, but are not dry. Gently fold beaten egg whites into rice batter until thoroughly blended. Heat griddle or skillet over medium heat. For each pancake, drop about 2 to 3 tablespoons of batter onto hot griddle or skillet. Cook pancakes until golden brown on bottom and bubbly on top, about 2 minutes. Carefully turn with a spatula and cook just until brown on other side, about 1 minute. Serve hot with butter and syrup.Makes about 18 to 24 pancakes.
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