Rice Pancakes

Ingredients

• a pint of rice
• a pint of flour
• a teaspoonful of baking-powder
• a teaspoonful of salt
• three eggs
• a pint of milk

Method

1. 1

   Sift flour, baking powder, and salt.

2. 2

   Beat eggs and mix with milk.

3. 3

   Combine all ingredients and bake on a hot griddle.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 267. The excerpt below is the record exactly as published.

a teaspoonful of salt, and a pound of flour ; when this batter is thoroughly mixed, cover it, and keep it over night in a warm place ; in the morning heat a waffle-iron, butter it, put in the batter without stirring it down, and then bake the waffles ; serve them with butter and powdered sugar. SWEET-POTATO WAFFLES. Mix to a smooth batter half a cupful of sweet potato boiled and mashed, four tablespoonfuls of flour, one each of butter and sugar, one saltspoonftil of salt, and a pint of milk ; bake the batter at once in a hot waffle-iron. Or, if no iron is available, the batter may be baked on a griddle, in the form of cakes. CORN WAFFLES. Put in an earthen bowl a cupful and a half of corn-meal, a teaspoonful of salt, a dessertspoonful each of lard and butter, and pour in a pint of boiling milk ; beat this mixture smooth, let it cool until lukewarm, then add two eggs well beaten, and bake the waffles at once in a hot buttered iron. SECOND-COURSh SWEETS. 50I RICE WAFFLES. Mix one pint of soft-boiled rice with one pint of milk over the fire, stirring them until they are hot; then take them from the fire, beat the yolks of four eggs smoothly with a pint of cold milk, and add them to the rice, together with a teaspoonful of salt, and sufficient flour to make a batter just stiff enough to hold for an instant a drop from the mix- ing-spoon. Then beat four whites to a stiff froth, stir them lightly into the batter, and bake it at once in a hot buttered wafile-iron. Serve the waffles hot, with powdered sugar dusted over them. RAISED RICE WAFFLES. Following the method given in the recipe for raised waffles, mix the following named ingredients at night, and bake in the morning : One pint each of boiled rice and flour, two beaten eggs, two tablespoonfuls of yeast or half a small cake of compressed yeast, a teaspoonful of salt, and two table- spoonfuls of butter melted in a pint of warm milk. RICE PANCAKES. Have ready a pint of rice, bpiled quite soft ; sift together a pint of flour, and one teaspoonful each of baking-powder and salt ; beat three eggs, and mix them with a pint of milk

Cook this with the app: pantry check, scaling, and the assistant.