My little helper for this morning’s breakfast...adorable, rambunctious, can’t get enough of him—or maybe we can (that’s why we like naptime)...Nate!Ain’t he a cutie!
Not too many egg shells in the batter, nor too many licks of the spoon. (Would have been different had we been making cookies! :) Lots of flour on the floor and sticky rice in his hair (not sure exactly how that happened). But we had fun and the result was enjoyed by all—including the cousins who got the leftovers that Brianne took with her as she went babysitting.
This is my favorite pancake recipe! The rice makes them extremely moist and I love that no oil or melted butter is used. If you are always tossing that leftover rice from dinner, give these a try. They are quite yummy even with a crunch or two of egg shell!
RICE PANCAKES
1 ½ cups leftover cooked rice (brown or white may be used)
2 cups Buttermilk, yogurt or soured milk (regular milk with some vinegar added that has been allowed to sit for a little while)
2 eggs
2 cups flour (any combination works—just use what you have)
½ tsp salt
1 tsp baking soda
Just mash the rice up a bit and add the other ingredients, mixing well. Cook as you normally would any other pancake recipe.
I can share the recipe, but not the little helper! Sorry—he is indispensable around here!
