1½ cups milk
2 tbsp. margarine, melted
2 tsp. brandy
1 tsp. vanilla
1 cup flour
2 tbsp. sugar
1 tsp. baking powder
¼ tsp. salt
1/4 tsp. cinnamon
1 cup cooked rice, cooled
1/3 cup pecans, coarsely chopped
4 egg whites, stiffly beaten
Combine milk, margarine, brandy, vanilla, flour, sugar, baking powder, salt and
cinnamon in large bowl; stir until smooth. Stir in rice and pecans. Fold in
beaten egg whites. Pour scant ¼ cup batter onto hot griddle coated with
cooking spray. Cover over medium heat until bubbles form on top and
underside is lightly browned. Turn to brown other side.
Serve warm drizzled with syrup.
Makes 6 servings
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