Rice Dollar Pancakes
Elegant miniature buttermilk pancakes, enriched with cooked rice, are served with a delectable orange honey butter.
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon granulated sugar
2 large eggs
1 cup buttermilk
3 tablespoons melted butter or margarine, or vegetable oil
1/2 cup cooked rice
Orange Honey Butter:
2 tablespoons butter or margarine
2 tablespoons honey
1 teaspoon orange juice
1/2 teaspoon grated orange peel
1/4 teaspoon lemon juice
- For Pancakes: Sift together flour, baking powder, baking soda, salt and sugar. Beat eggs until light. Add milk and butter; mix well. Stir in dry ingredients; beat only until smooth. Add rice. Spoon or pour onto hot griddle, using about 1 tablespoon batter for each cake. Cook until bubbles form on top and underside is nicely browned. Turn and brown other side. Turn only once. Serve with syrup or Orange Honey Butter.
- For Orange Honey Butter: Combine butter, honey, orange juice and lemon juice in saucepan. Heat until warm.
Makes 36 miniature, or 8 (4-inch) pancakes.
Recipe provided courtesy of the USA Rice Federation.