Smokie Links 'N' Rice Pancakes Recipe
Smokie Links 'N' Rice Pancakes has a defining taste. The eggs and sausages gives the Smokie Links 'N' Rice Pancakes a lip smacking taste.
Ingredients
| 2/3 cup packaged pre cooked rice | ||
| Water | 2/3 Cup (16 tbs) | |
| 2 egg yolks, fork beaten | ||
| Milk | 3/4 Cup (16 tbs) | |
| 1 tablespoon cooking or salad oil | ||
| Pancake mix | 1 Cup (16 tbs) | |
| 2 egg whites Little smokie link sausages, halved lengthwise | ||
Directions
Mix rice and water; set aside.
Combine egg yolks, milk, and oil in a bowl.
Add pancake mix and stir only until moistened.
(Mixture will be lumpy.) Stir in rice.
Beat the egg whites until stiff, not dry, peaks are formed.
Fold into the batter.
For each pancake, pour about 1/4 cup batter onto a heated griddle or skillet and spread out the batter slightly.
(Lightly grease griddle if so directed by manufacturer.) Arrange 4 to 6 sausage halves, spoke-fashion, in the batter and bake until browned on one side; turn and brown pancake on other side.
5.
Stack and keep pancakes warm until ready to serve.
Serve with warm buttered maple-blended syrup and grated orange peel.
Combine egg yolks, milk, and oil in a bowl.
Add pancake mix and stir only until moistened.
(Mixture will be lumpy.) Stir in rice.
Beat the egg whites until stiff, not dry, peaks are formed.
Fold into the batter.
For each pancake, pour about 1/4 cup batter onto a heated griddle or skillet and spread out the batter slightly.
(Lightly grease griddle if so directed by manufacturer.) Arrange 4 to 6 sausage halves, spoke-fashion, in the batter and bake until browned on one side; turn and brown pancake on other side.
5.
Stack and keep pancakes warm until ready to serve.
Serve with warm buttered maple-blended syrup and grated orange peel.
Chef
