Rice Pecan Hotcakes (6 servings) 2 cups buttermilk 1 cup cooked white rice 2/3 cup finely chopped pecans 1/3 cup wheat flour 4 eggs -- separated 3 Tablespoons unsalted butter -- melted 1 Tablespoon sugar 1 teaspoon vanilla extract 1/2 teaspoon salt cooking oil to fry In a large bowl, stir together the rice, buttermilk, pecans, melted butter, vanilla, sugar and salt. In a seperate bowl, beat egg yolks vigorously until thickened and light yellow in color. Combine flour and eggs and then mix into the rice/buttermilk mixture. In a separate bowl, beat egg whites vigorously until they hold medium-stiff peaks. Fold whites into rice mixture gently but thoroughly. On a lightly greased griddle or large frying pan at medium-hight heat, drop batter onto hot surface. About 2 or 3 Tablespoons of batter to make each hotcake. Cook pancakes until golden brown on bottom and bubbly on top (about 2 minutes). Flip and cook just until brown on other side (about 1 minute). Serve hot with butter and your favorite syrup or jam. Mr Breakfast would like to thank DeeJay for this recipe. Recipe number 1284. Submitted 7/1/2004.