Preparation:
In the top of a double boiler, combine milk, salt, and cream of rice. Cook over boiling water, stirring constantly, until thickened, about 10 minutes. Cover and cook over moderate heat 10 minutes longer; stir once or twice. Remove from heat and stir in butter and honey. Cool slightly and add beaten eggs; beat thoroughly. Drop spoonfuls of batter onto a medium hot, lightly buttered griddle. Bake slowly on both sides until golden brown. Makes about 18 pancakes, 3 inch size.
Note: Delicate pancakes with a custard like quality. |
