Rice Pancakes

Ingredients

  • Orange slices for garnish
  • Sugar for sprinkling (optional)
  • ½ to 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • ½ cup sifted all-purpose flour
  • 2 large eggs, well beaten
  • + 3 more ingredients
    • 2 tablespoons unsalted butter, melted, plus more for cooking
    • 2 cups heavy cream
    • 1 ½ cups cooked rice

1. Combine the rice, cream, and butter. Add the eggs, stirring together until well blended. 2. Sift the flour with the cinnamon, nutmeg, and salt, and blend thoroughly into the rice mixture. Cover the batter and refrigerate for at least 2 hours, or up to 8 hours. 3. Preheat the oven to 200°F. ...

View full recipe at SpringPad

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