Pancakes & Waffles: Rice Pancakes and Strawberries

1 c. fork-stirred all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

2 T. sugar

1 lg. egg

1 c. milk

3 T. butter, melted

1 c. instant rice

Strawberries, sliced or crushed, sweetened fresh or frozen

Cool Whip

In a medium bowl stir together the flour, baking powder, salt and sugar.  In a small bowl beat the egg slightly; add the milk and butter, and beat to blend; pour into flour mixture and beat only until moistened - batter will be lumpy.  Stir in the rice.  Meanwhile, heat an electric griddle to 400.  Stir the batter each time you pour it; drop by scant 1/4 cupfuls, well apart on the hot griddle.  Cook until bubbles form on surface and edges look dry.  Turn and brown other sides - about 2 minutes longer.  Top pancakes with strawberries and Cool Whip.  This is an especially good combination.

Velma Sprunger

Our Swiss Pantry II

First Mennonite Church

1987