Yield:
twelve 4-inch griddle cakes
Recipe from
More from Oxmoor House
Ingredients
1 cup
all-purpose flour
1 tablespoon
sugar
1 tablespoon
baking powder
1/2 teaspoon
salt
1/2 teaspoon
ground cinnamon
1/4 teaspoon
ground nutmeg
3/4 cup
milk
2
eggs, lightly beaten
2 tablespoons
shortening, melted
1 cup
cooked regular rice
1
apple, peeled and grated
1/2 cup
chopped pecans, toasted
Preparation
Sift first 6 ingredients into a medium bowl. Combine milk, eggs, and shortening; stir into dry mixture. Fold in remaining ingredients.
For each griddle cake, pour 1/4 cup batter onto a hot, lightly greased griddle. Cook until tops are covered with bubbles and edges appear slightly dry. Turn and continue cooking until bottom sides are browned. Serve warm.
Oxmoor House Homestyle Recipes,
January 1984
