Rice and Sesame Pancakes

Name: Rice and Sesame Pancakes
Cuisine: United States
Ingredients: ¾ cup all-purpose flour; ½ teaspoon sugar; 1½ teaspoons baking powder; 1 egg, separated; ¼ teaspoon salt; 1 cup milk; 2 tablespoons melted butter; ½ teaspoon vanilla extract; ½ cup cooked rice; 1 tablespoon toasted sesame seeds

Preparation info

24
three inch pancakes

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

¾ cup all-purpose flour
1½ teaspoons baking powder
½ teaspoon</

Americas
United States
New York
Breakfast
Vegetarian

Method

Sift the flour, baking powder, sugar and salt together.
Combine the egg yolk, milk, butter and vanilla. Stir in the dry ingredients and beat until smooth. Fold in the rice and sesame seeds.
Beat the egg white until stiff but not dry and gently fold into the mixture.
Preheat a griddle or heavy skillet. Grease lightly w