Swedish Rice Pancakes With Rhubarb Sauce Recipe
Ingredients
1/2 cup whole wheat pastry flour
3/4 teaspoon baking soda
1 cup yogurt
2 egg yolks, slightly beaten
2 tablespoons milk
2 tablespoons butter, melted
1 tablespoon honey
1 cup cooked brown rice, cooled
2 egg whites, beaten until stiff peaks form
1 tablespoon butter
Rhubarb Sauce, warmed
Directions
Sift together flour and baking soda into a large bowl.
In a medium-size bowl, beat yogurt, egg yolks, milk, melted butter, and honey until blended.
Add liquid ingredients to dry ingredients, and stir to blend.
Mix in rice.
Stir in about one-quarter of the egg whites to lighten batter; then fold in the rest.
Heat a griddle, and then melt butter until bubbly.
Use a serving spoon (about 2 tablespoons) to measure batter.
Bake pancakes 2 inches apart until golden on both sides.
In a medium-size bowl, beat yogurt, egg yolks, milk, melted butter, and honey until blended.
Add liquid ingredients to dry ingredients, and stir to blend.
Mix in rice.
Stir in about one-quarter of the egg whites to lighten batter; then fold in the rest.
Heat a griddle, and then melt butter until bubbly.
Use a serving spoon (about 2 tablespoons) to measure batter.
Bake pancakes 2 inches apart until golden on both sides.
Questions, Comments and Reviews
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