Active time: 25 min Start to finish: 30 min
Recipe information
Yield
Makes 12 to 16 pancakes (breakfast)
Ingredients
1 cup cold unsalted cooked rice
1 cup small-curd cottage cheese
4 large eggs
1/3 cup whole-wheat flour
2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
5 tablespoons unsalted butter, melted
Accompaniment: maple syrup
Preparation
Step 1
Stir together rice, cottage cheese, eggs, flour, sugar, salt, cinnamon, and 3 tablespoons butter in a bowl. Let stand 5 minutes.
Step 2
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.
