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Rice Cream Griddle Cakes | |||||||
Course : Pancakes Serves: 18 |
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Ingredients:
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Preparation / Directions: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.
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Nutritional Information:36 Calories (kcal); 2g Total Fat; (46% calories from fat); 1g Protein; 3g Carbohydrate; 25mg Cholesterol; 82mg Sodium | |||||||