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.


Difficulty LevelEasyHealth IndexAverage
Interest Group


 Pre cooked rice2⁄3 Cup (10.67 tbs) (Packaged)
 Water2⁄3 Cup (10.67 tbs)
 Egg yolks2 , fork beaten
 Milk3⁄4 Cup (12 tbs)
 Cooking oil/Salad oil1 Tablespoon
 Pancake mix1 Cup (16 tbs)
 Egg whites2
 Link sausages3 , halved lengthwise (Little Smokie)

Nutrition Facts

Serving size: Complete recipe

Calories 1552 Calories from Fat 772

% Daily Value*

Total Fat 85 g131.5%

Saturated Fat 25.6 g128.2%

Trans Fat 0.4 g

Cholesterol 543.5 mg

Sodium 2733 mg113.9%

Total Carbohydrates 132 g44%

Dietary Fiber 3.1 g12.4%

Sugars 26 g

Protein 63 g125.9%

Vitamin A 15.1% Vitamin C 2.3%

Calcium 66.9% Iron 42.3%

*Based on a 2000 Calorie diet


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.
Stack and keep pancakes warm until ready to serve.
Serve with warm buttered maple-blended syrup and grated orange peel.