Recipe: Rice Griiddlecakes (1940's)
Breakfast and BrunchRICE GRIIDDLECAKES
1 cup cooked rice
2 cups milk, divided use
1/2 teaspoon salt
1 tablespoon sugar
1 tablespoon butter, melted
1 1/2 cups sifted flour
2 teaspoons baking powder
1 egg, beaten
Soak cooked rice in 1 cup of milk in refrigerator overnight.
Add salt, sugar, butter, flour and baking powder. Beat the mixture well, then add egg and remaining cup of milk.
Bake on hot griddle, as for pancakes.
Makes about 20 small pancakes
Source: The Dairy Book by the Culinary Arts Institute, 1941
1 cup cooked rice
2 cups milk, divided use
1/2 teaspoon salt
1 tablespoon sugar
1 tablespoon butter, melted
1 1/2 cups sifted flour
2 teaspoons baking powder
1 egg, beaten
Soak cooked rice in 1 cup of milk in refrigerator overnight.
Add salt, sugar, butter, flour and baking powder. Beat the mixture well, then add egg and remaining cup of milk.
Bake on hot griddle, as for pancakes.
Makes about 20 small pancakes
Source: The Dairy Book by the Culinary Arts Institute, 1941
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