Prepare and refrigerate up to three days in advance, if desired. Serve leftover pancakes with chicken salad.

Recipe by Southern Living October 2002

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Yield:
Makes 16 to 18 pancakes
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Ingredients

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Directions

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  • Combine first 4 ingredients in a medium bowl; add milk and butter, whisking until blended. Stir in egg yolks until blended.

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  • Beat egg whites at medium speed with an electric mixer until stiff peaks form. Fold egg whites, rice, and green onions into flour mixture.

  • Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes 2 to 3 minutes or until tops are covered with bubbles and edges look cooked; turn and cook 2 to 3 minutes. Garnish, if desired.

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