Rice Pecan Hotcakes

Rice Pecan Hotcakes

(6 servings)    Printable Version
  • 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.

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