Swedish Rice Pancakes With Rhubarb Sauce Recipe
A good way to win some compliments from friends and family is to prepare Swedish Rice Pancakes With Rhubarb Sauce using this recipe. It is an ideal Dessert. The European Swedish Rice Pancakes With Rhubarb Sauce is a delight to serve and enjoy. I prepare this Swedish Rice Pancakes With Rhubarb Sauce with Rice as the main ingredient. Whether you are an amateur cook or a professional chef, I recommend the Swedish Rice Pancakes With Rhubarb Sauce for the sheer joy of cooking it.
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.
