These hearty rice and sausage pancakes topped with country gravy are great for breakfast or supper.

Rice and Sausage Pancakes with Country Gravy

Gravy:
2 tablespoons sausage drippings
2 tablespoon2 all-purpose flour
1 1/3 cups milk
2 ounces bulk pork sausage, cooked, crumbled
Salt and ground white pepper to taste

Pancakes:
2 tablespoons butter or margarine
1/4 cup plus 2 tablespoons all-purpose flour
1 1/3 cups milk
1 large egg, beaten
1 cup cooked rice, cooled
6 ounces bulk pork sausage, cooked, crumbled

1. For Gravy: Heat drippings in medium saucepan over medium heat; stir in flour until smooth. Cook 4 minutes. Gradually stir in milk; cook, stirring, until mixture thickens. Stir in sausage, salt and pepper. Keep warm.
2. For Pancakes: Melt butter in large saucepan over medium heat; stir in flour until smooth. Cook 5 minutes. Gradually stir in milk; cook, stirring, until mixture thickens. Whisk in eggs; remove from heat. Stir in rice and sausage. Use 3 tablespoons batter for each pancake and cook in greased medium skillet over medium heat until golden brown. Serve pancakes with gravy.

Makes approximately 12 pancakes (4 servings).

Recipe provided courtesy of the USA Rice Federation.