Preparation:
Combine flour, baking powder, salt and sugar in a large bowl. Combine egg
yolks, milk, and oil; stir into dry ingredients. Stir in rice, and set
aside.
Beat egg whites (at room temperature) until stiff but not dry; gently fold
beaten egg whites into batter.
For each pancake, pour about 1/4 c. batter onto a hot, lightly greased
griddle. Turn pancakes when tops are covered with bubbles and edges are
browned. Serve pancakes with syrup, if desired. |
