Recipes > Pancakes & Waffles > Rice Pancakes > Rice Griddle Cakes

Rice Griddle Cakes

If a change in the ordinary griddle cakes that are used for breakfast is desired, rice griddle cakes should be tried. Besides lending variety, the addition of rice to a griddle-cake mixture helps to use up any left-over rice that may have been cooked for another purpose. Steamed or boiled rice used for this purpose should be broken up with a fork before it is mixed in the batter, so that the grains of rice will not stick together in chunks.

Sufficient to serve six.

Ingredients

  • 2 1/2 cupfuls flour
  • 5 teaspoonfuls baking powder
  • 1/4 cupful sugar
  • 1/2 teaspoonful salt
  • 1/2 cupful cold cooked rice
  • 1 egg
  • 1 1/2 cupfuls milk
  • 2 tablespoonfuls melted fat

Instructions

Mix and sift the flour, baking powder, sugar, and salt. Work the rice into the dry ingredients. Add the egg, well beaten, the milk, and the melted fat. Bake on a hot griddle.

Print

Print recipe/article only

Source

Woman's Institute Library of Cookery, Volume 1.


comments powered by Disqus