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Rice Pancakes
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Submitted by:
Jimmy |
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A twist on breakfast pancakes |
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INGREDIENTS:
- 1 cup(s) , Rice Cooked
- 1 cup(s) , Cottage Cheese
- 4 large , Eggs
- 1/2 cup(s) , Whole Wheat Flour
- 2 tablespoon(s) , Sugar
- 1/4 teaspoon(s) , Salt
- 1/4 teaspoon(s) , Cinnamon
- 5 tablespoon(s) , Unsalted Butter Melted
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| Instructions: |
Stir together rice, cottage cheese, eggs, flour, sugar, salt, cinnamon, and 3 tablespoons butter in a bowl. Let stand 5 minutes.
Lightly coat a 12-inch nonstick skillet with some of remaining butter and heat over moderately high heat until hot but not smoking. Working in batches of 3 or 4, pour a scant 1/4 cup batter per pancake into skillet and sauté, turning over once, until pancakes are golden brown but still slightly soft, 4 to 5 minutes per batch, adding more butter as needed. |
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